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Big Kitchen
Chris Baber
Mushrooms on toast with fried duck egg
SERVES 2
Ingredients
• 2 slices sourdough
• 50g butter, plus extra for the toast
• 2 garlic cloves, finely chopped
• 350g wild mushrooms
• 4 thyme sprigs, leaves only
FOR THE EGGS
• 20g butter
• 2 duck eggs
• black truffle, to serve( optional)
Make mushrooms on toast indulgent with toasted sourdough, thymescented wild mushrooms and a touch of black truffle.
1 Toast the sourdough in a large frying pan over a medium heat for 1 to 2 minutes on each side until golden. Set aside.
2 Melt the butter in another large pan over a medium-high heat. Add the garlic, mushrooms and thyme. Fry for 5 to 6 minutes, stirring occasionally, then season generously with salt and pepper.
3 Melt the remaining butter in the first pan over a low to medium heat. Crack in the duck eggs and fry to your liking.
4 Butter the toast and place on two plates. Top each with the mushrooms and a fried duck egg. Season again and grate over black truffle if using.
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