Wild mushrooms and eggs

Wild mushrooms and eggs

By
From
Breakfast: Morning, Noon & Night
Serves
2
Photographer
Danielle Wood

You need a good seeded type of bread when making this, to give it a lovely bit of crunch. The mushroom selection is up to you, though I like using portobellos for their meatiness. See what is in season and give it a go.

Ingredients

Quantity Ingredient
2 thick slices seeded bread
1 garlic clove, peeled
4 tablespoons olive oil
1 sprig thyme
400g mixed wild mushrooms
salt
freshly ground black pepper
1 tablespoon flat-leaf parsley, chopped
2 tablespoons butter
2 eggs

Method

  1. Preheat the oven to 140°C. Toast the bread in a hot griddle pan for about 2–3 minutes on each side, so you get those tasty charred lines. Rub one side of the toasts with the garlic, then drizzle 1 tablespoon of olive oil over each slice and sprinkle with thyme. Keep the toast in the warm oven.
  2. Heat the remaining olive oil in a frying pan over a medium heat, then add the mushrooms. Season and sauté until golden brown, about 4–5 minutes. Add the parsley, stir, then transfer into a bowl. Wipe the frying pan with kitchen towel (kitchen paper) and add the butter. Fry the eggs in the melted butter until the whites are cooked through and the yolks are cooked to your liking – I prefer them soft.
  3. Transfer the toast from the oven to a plate, top with the mushrooms and finish with the fried egg on top. Season to taste and serve.
Tags:
breakfast
brunch
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