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Ingredients
- 4 eggs
- 4 slices sourdough bread
- 1 tbsp olive oil
- 50g of butter
- 1 garlic clove, crushed
- 1 bulb black garlic
- 50g bacon
- 400g wild mushrooms, chopped
- Dash of balsamic vinegar
- 20g capers
- 30ml cream
- Handful soft herb leaves, such as parsley, finely chopped
- Boil the eggs for six minutes and set aside to cool.
- In a pan, melt the butter, add the olive oil, crushed garlic and black garlic cloves. Add the bacon and cook until golden brown. Add the mushrooms to the mix and once cooked, deglaze the pan with the vinegar. Add the capers and reduce until there is very little liquid left, then add the cream and reduce until it coats the back of a spoon.
- Toast the sourdough. Peel the eggs and place into hot water for one minute to reheat. Top the toast with the mushroom mixture and an egg. Garnish with some freshly chopped soft herbs and a drizzle of olive oil.
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