Flatbread with oyster mushrooms, confit garlic dip and poached egg

Preheat the oven to 90 °C. Peel the garlic cloves and place them in a small baking dish. Pour over enough olive oil to completely submerge them, then bake in the oven for 90 minutes.

Clean the oyster mushrooms and cut or tear them into thin strips. In a hot pan with a tablespoon of oil, fry them until golden brown, about 5 minutes per side. Use a spatula to press down on the mushrooms to release excess moisture.

Once done, remove them from the pan. Mix the remaining oil with the spices (smoked paprika, sweet paprika, cumin, curry, garlic powder), salt, pepper, and balsamic glaze, then coat the mushroom pieces with it. Return to the pan and continue frying until dark brown and crispy.