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Gunpowder Mushrooms & Poached Egg on Toast

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Gunpowder Mushrooms & Poached Egg on Toast

Spice up your cooked breakfast repertoire with these fried mushrooms coated in our Gunpowder Hot Garlic Pickle. The pickle plays along with the earthy flavour of the mushrooms superbly and the creamy runny egg yolk ties the bundle together with a show of colour.

Materials

  • 1 Egg
  • 1 slice bread
  • 3 Chestnut mushrooms
  • 2 tsp Gunpowder Hot Garlic Pickle
  • A few rocket leaves

Instructions

  • As presented this recipe makes a great breakfast but for a more substantial meal it can easily be doubled
  • It really doesn’t matter what type of bread you use for the toast. Whatever is to hand is fine
  • If your mushrooms are small use a few extra and cut them into halves rather than quarters
  • Cook the egg for slightly longer for a firmer set yolk
  • Cracking the egg into a small bowl and sliding it slowly from the bowl into the water helps the egg keep a good shape during cooking

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