Chicken Schnitzel with Fried Egg & Caesar Salad
45 min
Cook Like A ChefMushroom
Mushrooms on Toast with Egg & Tarragon
Wild mushrooms cooked until golden, piled on sourdough spread with a deeply savoury homemade mushroom butter and topped with a soft-boiled egg. A quick, umami-rich brunch.
Mark MoriartyFrom the series · Cook Like A Chef
30 min totalServes 2Easy
Mushrooms on Toast with Egg & Tarragon
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Method
1
Make the mushroom butter: preheat the oven to 150°C, bake the dried cepes 15 minutes, then blend with the onion and garlic powder to a fine powder. Mix into the softened butter, season with salt and stir through the tarragon.
2
Heat a non-stick pan on high with the oil. Add the mushrooms and toss until wilting, add the butter and cook until browned, then season and cook until the water evaporates. Set aside.
3
For the eggs, place in cold water, bring to the boil and cook 5 minutes. Cool under the cold tap, peel and halve.
4
Toast the sourdough, spread with the mushroom butter, top with the mushrooms and soft-boiled egg and serve warm.
Nutrition
Per serving · estimated
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