A delicious brunch or starter from ” The Weekend Cook” by Angela Hartnettl. Serve with plenty of hot buttered toast.
Ingredients
- 50 g unsalted butter plus a little extra for frying the eggs
- 3 tbsps olive oil
- 6 large firm ceps wiped clean, stalks trimmed then thickly sliced
- 200 g medium-sized chestnut mushrooms wiped clean and stalks trimmed, halved
- a handful wild garlic or spinach
- 2 eggs
- warm buttered toast to serve
- sea salt and freshly ground black pepper
Servings:
Instructions
- Place a large frying pan over a medium heat. When hot add the butter and olive oil and when the butter starts to bubble up add the ceps. Fry the ceps for about 3 minutes on each side so that they colour up.
- Add the chestnut mushrooms and continue to cook for another 2 minutes. Add the wild garlic and a little more butter . Gently move the mushrooms in the pan to create two gaps and when the butter starts to bubble crack the eggs into the gaps.
- Turn off the heat and leave the eggs to cook in the heat of the pan until the whites are set and the yolks are still runny ( about 3 minutes.) Season and serve on the buttered toast.
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