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Sea veg with duck egg on sourdough

Sea veg with duck egg on sourdough

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Rating: 5 out of 5.2 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 2

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

  • Vegetarian
Nutrition: per serving
NutrientUnit
kcal495
fat33g
saturates11g
carbs28g
sugars2g
fibre3g
protein19g
salt1.7g
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Ingredients

Method

  • STEP 1

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

  • STEP 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.

  • STEP 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.

  • STEP 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.

RECIPE TIPS
BUYING SEA VEGETABLES

Ask 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.

Goes well with

Recipe from Good Food magazine, July 2016

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Rating: 5 out of 5.2 ratings
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