MUSHROOMS ON TOAST SERVED WITH POACHED EGG AND TRUFFLE OIL

MUSHROOMS ON TOAST SERVED WITH POACHED EGG AND TRUFFLE OIL 

Serves 2

Time: 15 minutes

1 punnet button mushrooms sliced

1/2 white onion chopped

A few sprigs of thyme

salt and pepper

1 garlic clove crushed

2 tbs cream

1 tbs butter

1 tbs chopped parsley

2 poached eggs

Method

Wash the mushrooms well in running water and dry them, Slice them. 

In a pan, dry fry the sliced mushrooms first so that the excess moisture is evaporated. Then add the butter. 

When the mushrooms start wilting but retain its shape, add the chopped onions and cook for 5 minutes. Tip in the thyme, salt, pepper and cream, Give it a stir and remove from the heat.

Toast the bread slices and arrange  on the plate. Spoon over the mushroom mixture topped with poached egg. 

To give it a taste , drizzle some truffle oil but if truffle oil is not available and good quality olive oil will work well as well.

This dish is perfect for brunch or any weeknight.

TIP; Egg can be omitted for vegetarians.