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Egg, Truffle, Mushroom and Blue Cheese on Sourdough

Egg, Truffle, Mushroom & Blue Cheese on Sourdough

Brought to you by: OcadoLife
    4 serving
5.0 1 ratings Review this recipe

Prep time:

Cook time:

Serves: 4

This is a perfect brunch dish - everyone can just grab a slice.
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Ingredients

  • 6 medium eggs
  • 1 sourdough stick , or ciabatta, halved horizontally
  • 2 garlic cloves , peeled and crushed
  • 200g shiitake mushrooms
  • 200g brown mushrooms
  • 1 tbsp extra virgin olive oil
  • 30g mild and creamy blue cheese
  • 2 handfuls mixed salad leaves
  • 1 tbsp truffle oil

Recipe tips / Prepare ahead

You will need a small knob of butter for cooking the mushrooms

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.

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