Breakfast recipe
Golden garlicky mushrooms folded through a lemony mustard yoghurt, piled onto crisp toast with soft eggs and chives.
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Ingredients
large frying pan, medium saucepan, fine grater, toaster
Method
Wipe and slice the mushrooms. Finely grate the garlic, chop the chives, and finely grate half the lemon zest before squeezing 1 tablespoon juice.
Lower the eggs into a saucepan of simmering water and cook for 7 minutes. Drain, cool under cold running water, then peel and halve.
Heat 2 tablespoons olive oil in a large frying pan over medium-high heat. Add the mushrooms and cook for 8 to 10 minutes, stirring only occasionally, until deep golden and their liquid has evaporated. Add the garlic, 0.75 teaspoon salt and the black pepper for the final minute.
Take the pan off the heat. Stir the Greek yoghurt, Dijon mustard and lemon juice through the mushrooms until glossy and creamy; add 1 to 2 tablespoons warm water if the sauce is too thick.
Toast the sourdough until crisp. Spoon over the mustard mushrooms, top each portion with two egg halves, then finish with the chives, lemon zest and remaining 0.25 teaspoon salt.
