Mushroom and Truffle Flatbread
By OcadoLife
Published on 21 January 2025
This 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.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.