Ingredients
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1 tbsp Olive Oil
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30 g dried Porcini Mushrooms
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500 g large flat Mushrooms
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1 Garlic
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½ tsp dried Thyme
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2 tbsp Butter
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4 large free-range Egg
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4 thick slices of Sourdough Bread
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Salt
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Black Pepper
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To Serve
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Small handful of Parsley
Directions
Shop-bought mushrooms can sometimes lack flavour, but combine them with some dried porcini and hey presto, you have an intense mushroomy hit. This makes a great breakfast, lunch or supper dish – just remember to use good free-range eggs.
Steps
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1
Done
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Heat the oil in a frying pan. Add the dried and fresh mushrooms, garlic and thyme and cook for 5 minutes until soft, then season, remove from the pan and keep warm. Melt 2 teaspoons of butter in the frying pan then break the eggs into it and fry until the whites are set and the yolks still slightly runny. |
|
2
Done
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Meanwhile, heat the grill and toast the bread, then slather with the rest of the butter. Divide the warm mushrooms between the slices of toast and top with a fried egg, another grind of salt and pepper, and a garnish of chopped parsley. |
