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Ingredients
Serves 2
- 2 slices sourdough toast
- 200g wild mushroom selection
- 3 tbsp vegetable oil
- 1 tbsp butter
- 2 large eggs
- 50g dried cepes
- 1 tsp onion powder
- 1 tsp garlic powder
- Handful tarragon, finely diced
- 60g softened butter
Method
- Start by making your seasoning. Preheat your oven to 150c. Add the dried cepes to a tray and cook for 15 mins before removing and placing in a blender with the onion and garlic powder.
- Blend to a fine powder and add to the softened butter. Mix this before seasoning with a touch of salt and add the tarragon. Set aside
- To cook the mushrooms, place a non- stick pan over a high heat and add the oil. Add the mushrooms and begin tossing over the high heat until they begin to wilt. Add the butter and continue cooking over a high heat until it browns and colours.
- At this point, add some sea salt and pepper and cook until the water has evaporated. Set aside.
- For the eggs, place them into a pot of cold water. Bring this to the boil and cook for 5 minutes. Remove from the hot water and run under the cold tap for a minute to release the shell. Peel the eggs and slice in half.
- To plate up, toast the sourdough and spread the mushroom butter on top. Top with the cooked mushrooms and the soft boiled egg and serve warm.
