Sea veg with duck egg on sourdough

Sea veg with duck egg on sourdough

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Prep: 15 mins Cook: 10 mins

Easy

Serves 2

Sea vegetables have become a popular restaurant menu item and this vegetarian supper shows them off to magnificent effect

Nutrition and extra info

  • Vegetarian

Nutrition: per serving

  • kcal495
  • fat33g
  • saturates11g
  • carbs28g
  • sugars2g
  • fibre3g
  • protein19g
  • salt1.7g
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Ingredients

  • 50g sea purslane, samphire or sea kale, washed and trimmed of woody stalks (see tip)
  • 2 tbsp butter
    Butter

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 150g mixed seasonal mushrooms, cleaned
    Mushroom

    Mushroom

    mush-room

    The mushroom is a fungus which comes in a wide range of varieties that belong to two distinct…

  • 2 tbsp rapeseed oil
    Rapeseed oil

    Rapeseed oil

    If you want a light alternative to other cooking oils, rapeseed is a great choice and has…

  • 2 duck eggs
  • 2 large slices sourdough
  • 1 garlic clove, crushed
  • squeeze of lemon
    Lemon

    Lemon

    le-mon

    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

Method

  1. Bring a pan of water to the boil, add the sea vegetables and blanch for about 30 secs, then drain.

  2. Melt half the butter in a frying pan, add the mushrooms and season. Fry for 8-10 mins or until golden-crusted and reduced in size. Meanwhile, heat the rapeseed oil in a frying pan and fry the eggs gently for a couple of mins. Toast the sourdough until golden. Transfer the sourdough to plates and keep warm.

  3. Add the rest of the butter to the mushroom pan along with the garlic, cook for a further 1 min, then toss in the sea veg to warm through briefly. Season and add the lemon juice.

  4. Top the sourdough with the eggs and scatter over the sea veg and mushrooms. Spoon over any butter from the pan and grind some seasoning over the yolks. Serve while hot.

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