Wild mushrooms, rocket and hazelnut pesto & fried egg on toast
A delciouse brunch, but can be eaten any time of day, even as a naughty little dinner for one. The soft yolk creates a sauce for a mourish dish of rich flavours and all textures.
Recipe courtesy of
2 Slices Sourdough
2 Rich yolk eggs like clarence court or st ewe
400g mixed sliced mushrooms (chestnut, oyster, porcini, portobello..whatever you want)
pinch of paprika
x2 good knob butter
For The Pesto
100ml good EV olive oil
200g washed rocket
1 clove garlic
Juice & zest of one lemon
50g toasted whole skinless hazelnuts
1tsp red wine vinegar
Small handful grated parmesan
salt and pepper
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Add all the pesto ingredients to a blender or bullet and blitz for about 20 seconds. Put to one side.
Medium sized frying pan on a high heat with a dash of olive oil to toast the bread each side until a little charred and golden and put on a plate each.
Lower the heat a little bit and add the butter followed by the mushrooms. Fry until golden for a few minutes.
Season and scatter the cooked mushrooms over the two toasts.
Add another knob of butter to the pan on a medium heat and fry the eggs sunny side up until the yolk is warm on your finger.
Pop the fried egg on top of the mushrooms and drizzle the pesto around and on top.
crack some black pepper and sea salt flakes on the yolk and dust them slightly with the pinch of paprika. Hey pesto, you're done.
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