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Duck egg and morels on toast
- Prep time:
- 15 mins
- Cook time:
- 15 mins
- Serves:
- 1
Try Stuart Gillies fancy version of mushrooms, garlic and eggs on toast for brunch or a light snack – look out for wild garlic at your local farmers’ market
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Ingredients
- 100g fresh morel mushrooms
- dash of Olive oil
- unsalted butter, for frying
- handful Wild garlic, roughly chopped
- 2 duck eggs
- 1 slice focaccia
Method
1. Trim the ends off the mushrooms, cut into bite-sized pieces and clean under cold running water. Pat the mushrooms dry with kitchen paper.2. Fry the mushrooms in a hot pan in a dash of olive oil and a knob of butter. Season with salt and pepper, to taste.
3. After 2 minutes, add the wild garlic, stir to mix and cook until wilted.
4. Heat another knob of butter in a frying pan over a medium-low heat. Crack the eggs into the pan and gently fry, basting in the butter. Season with a little salt and pepper.
5. To serve, place the bread onto a serving plate and arrange the eggs and mushrooms on top.
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