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Mushroom and Truffle Flatbread

Mushroom and Truffle Flatbread

By OcadoLifePublished on 21 January 2025This umami-charged Mushroom and Truffle Flatbread from OcadoLife recipe editor Lauren Hoffman makes a terrific high-protein brunch, lunch or light supper. The fried duck’s egg is the crowning glory – just add a few green leaves for crunch and freshness.
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Time and servings

7 minsTotal time
2Servings
2 minsPrep time
5 minsCooking time

Ingredients

  • 250g exotic mushroom mix
  • 1 tbsp olive oil
  • 2 duck eggs
  • 2 seeded folded flatbreads
  • 2 heaped tsp truffle pesto
  • 2 handfuls baby leaf salad
  • 1 lemon, juiced

Method

  • Step 1

    In a pan, stir-fry the mushrooms in half the oil over a medium-high heat for 3-5 mins, with a little salt and pepper, until golden.

  • Step 2

    Meanwhile, in a separate pan, fry the duck eggs in the remaining oil until cooked to your liking (we like ours crispy).

  • Step 3

    At the same time, lightly toast the flatbreads, then open each one out onto a plate. Spread each with 1 heaped tsp of the truffle pesto; pile on the mushrooms, followed by the eggs. Serve with a good handful of salad, dressed with a squeeze of lemon.