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Wild mushrooms, rocket and hazelnut pesto & fried egg on toast
Wild mushrooms, rocket and hazelnut pesto & fried egg on toast
British
Main
30 mins
Eggs
Easy
Serves
2

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
Ingredients
  • 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
Method
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Method
  1. Add all the pesto ingredients to a blender or bullet and blitz for about 20 seconds. Put to one side.
  2. 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.
  3. Lower the heat a little bit and add the butter followed by the mushrooms. Fry until golden for a few minutes.
  4. Season and scatter the cooked mushrooms over the two toasts.
  5. 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.
  6. Pop the fried egg on top of the mushrooms and drizzle the pesto around and on top.
  7. 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.

The Pass was created to help the many people now struggling to feed themselves and their families as a result of the Coronavirus pandemic. If you like or use this recipe, please consider making a small donation to Hospitality Action to help those whose livelihoods have all but disappeared.

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