- 50g sea purslane, samphire or sea kale, washed and trimmed of woody stalks (see tip)
- 2 tbsp butter
Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…
- 150g mixed seasonal mushrooms, cleaned
The mushroom is a fungus which comes in a wide range of varieties that belong to two distinct…
- 2 tbsp 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
Sourdough is a method of leavening bread, based on uncooked bread dough (known as 'mother…
- 1 garlic clove, crushed
- squeeze of lemon
Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…
Bring a pan of water to the boil, add the sea vegetables and blanch for about 30 secs, then drain.
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.
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.
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.
Buying sea vegetablesAsk your fishmonger to source fresh sea veg for you. You can buy samphire from many supermarkets or forage for it on your next seaside trip.