Wild mushrooms, lovage and fried eggs
Who says eggs are just for breakfast? This recipe of fried eggs with seasonal mushrooms served with crunchy bread is hearty and filling enough for lunch.
Ingredients
- 1 tbsp vegetable oil
- 500g/1lb 2oz mixed mushrooms, cut to similar sizes
- 1 tarragon sprig
- 2 garlic cloves
- 15²µ/½´Ç³ú butter
- 4 free-range eggs
- 25g/1oz bunch lovage
- ½ tsp salt
- 50ml/2fl oz olive oil
- 1 tsp white wine vinegar
- 4 tbsp mascarpone
- 4 slices thick bread, toasted
- salt and freshly ground black pepper
Method
Heat the oil in a medium-large, lidded frying pan over high heat. When hot, fry the mushrooms with the tarragon, garlic and butter until golden.
Remove the garlic, roughly chop and set aside for later.
Make four wells in the mushroom mixture, crack the eggs into the wells. Season with salt, cover with the pan lid and return to the heat until the egg whites are cooked through.
Meanwhile, chop the lovage. Add it to a pestle and mortar along with ½ teaspoon salt, the chopped garlic, olive oil and white wine vinegar. Grind to a paste.
Once the eggs whites are cooked through, remove from the heat, drizzle with the lovage dressing and dollops of mascarpone. Sprinkle each egg with pepper. Serve straight away with the toasted bread.
