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Mushroom pâté toasts with eggs & thyme salt

A serving of mushroom pâté toasts with eggs & thyme salt

Mushroom pâté toasts with eggs & thyme salt

Name: Mushroom pâté toasts with eggs & thyme salt
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4
Ingredients: 1 tbsp olive oil; 1 shallot finely chopped; 250g chestnut mushrooms finely sliced; 2 garlic cloves sliced; 3 tsp thyme leaves; 4 tbsp soft cheese; 4 eggs; a few pinches of flaky sea salt; 4 slices bread toasted; drizzle of truffle oil (optional)

Anna Glover

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Serves 4

Easy

Prep: 15 mins

Cook: 20 mins

plus at least 1 hr chilling

A star rating of 5 out of 5.4 ratingsRate

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Prep the pâté in this dish a few days ahead, if you like. It's easy and quick to make and the addition of a few extra toppings make it a special lunch

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

1 tbsp olive oil
1 shallot

finely chopped
250g chestnut mushrooms

finely sliced
2 garlic cloves

sliced
3 tsp thyme leaves
4 tbsp soft cheese
4 eggs
a few pinches of flaky sea salt
4 slices bread

toasted
drizzle of truffle oil

(optional)

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Nutrition: Per serving

kcal216
fat12g
saturates4g
carbs14g
sugars2g
fibre2g
protein12g
salt0.8g

Method

step 1

Heat the oil in a frying pan over a medium heat and fry the shallot for 6 mins until soft. Add the chestnut mushrooms, turn the heat up to high and fry for another 8-10 mins until softened and all the moisture that has been released has evaporated. Stir in the garlic and 2 tsp of the thyme, and fry for another 1 min, then remove from the heat and leave to cool for 10 mins.
step 2

Spoon the mushroom mix into a small food processor, add the soft cheese and blitz until smooth, or do this in a jug with a hand blender. Transfer to a container and chill for 1 hr. Will keep chilled for up to three days.
step 3

Lower the eggs into a pan of simmering water and cook for 6 mins for soft-boiled, or 10 mins for hard-boiled (you may want a mix of both, depending on preferences). Cool under the tap until you can comfortably handle the eggs. Mix the flaky sea salt, remaining thyme and a crack of black pepper in a small bowl. Set aside.
step 4

Peel the eggs, then cut the hard-boiled eggs into wedges for little fingers, or into slices. Cut soft-boiled eggs horizontally to reveal the jammy yolk. Spread the mushroom pâté over the toasts. (You could spread a base layer of soft cheese or butter first, if you like). For confident eaters, add the eggs on top and sprinkle over some of the thyme salt, then add a drizzle of truffle oil, if using. For little ones, serve the toast in finger-wide strips, alongside the boiled egg.

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A star rating of 5 out of 5.4 ratings

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