Egg, Truffle, Mushroom & Blue Cheese on Sourdough
By OcadoLife
Published on 15 May 2022
This is a perfect brunch dish - everyone can just grab a slice.Time and servings
35 minsTotal time
4Servings
10 minsPrep time
25 minsCooking time
Ingredients
- 2 garlic cloves, peeled and crushed
- 200 g of shiitake mushrooms
- 1 tbsp of extra virgin olive oil
- 2 handfuls of mixed salad leaves
- 1 tbsp of truffle oil
- 6 medium eggs
- 200 g of brown mushrooms
- 1 sourdough stick, or ciabatta, halved horizontally
- 30 g of mild and creamy blue cheese
Method
Step 1
Preheat the oven to 180C, gas 4. Place the bread on a baking tray. Mix the crushed garlic with a little extra virgin olive oil and drizzle over the bread, then toast in the oven for 12-15 minutes or until golden brown and crunchy. Keep warm.Step 2
While the bread is toasting in the oven, add 1 tbsp olive oil to a frying pan and place over a medium-high heat. Add a generous knob of butter, and tip in the mushrooms. Season and fry for 2-3 minutes, turning occasionally, until golden brown. Turn out onto a plate and keep warm.Step 3
Fry the eggs over a low-medium heat until cooked to your liking.Step 4
To assemble, spread the blue cheese over the warmed toasts then top with salad leaves. Add the cooked mushrooms and finally top with the fried eggs. Drizzle over some truffle oil and serve.