Roasted marrow and wild mushrooms on toast

Juicy roasted marrow with garlic and rosemary, creamy mushrooms and toasted brioche: this is one special breakfast recipe.


4 marrow bones
1 clove of garlic
1 cup of flour for dusting
1 stick rosemary
2 slices toasted brioche
100 g assorted mushrooms
1 clove garlic
50 ml cream
5 g butter


"If you have a big day ahead, then start with this," recommends George Jardine. This glorious, indulgent breakfast appears in the chef's beautiful new book, Jardine, where he spills some of the secrets of Top 10 restaurant Jordan, and the less formal bakery also on the Stellenbosch wine farm.

Dust the marrow in the flour and then pan fry in oil until golden brown on each side. Roughly chop the garlic and rosemary and sprinkle on top. Roast this in a hot oven for 10–15 minutes.

Toast the brioche, spoon the mushroom on top and serve with the bones. You may like a wedge of lemon to cut the richness of the dish.

Cut up the mushrooms into even-sized pieces and fry gently in a little butter. Add 1 clove of crushed garlic, the cream and butter and reduce until quite thick.

Recipe reproduced with kind permission from Jardine: cooking with an accent, by George Jardine.


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