- 1 tbsp white wine vinegar
- 4 eggs
The ultimate convenience food, eggs are powerhouses of nutrition packed with protein and a…
- 4 tbsp olive oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- 4 thin slices sourdough bread
- 2 garlic cloves, 1 whole, 1 finely chopped
- 300g oyster and shiitake mushroom
- 200g podded broad bean, shelled
A member of the legume family, broad beans are pretty hardy and adaptable – they grow in…
- juice 1 lemon
Oval in shape with a pronouced bulge on one end, lemons are one of the most versatile…
- large handful mixed, soft herb, such as chervil, parsley, basil, chives and tarragon
- 2 tbsp truffle oil
Tip the vinegar into a shallow pan of boiling water, poach the eggs, then set aside in a bowl of iced water. Heat half the oil in a frying pan, fry the bread until golden on each side, then rub with the whole garlic clove.
Reheat the pan until really hot, add the rest of the oil, throw in the mushrooms, then fry for 2-3 mins. Add the chopped garlic, broad beans and lemon juice, then set aside. Reheat the eggs briefly in the cooking water, then toss most of the herbs through the mushrooms.
To serve, put a slice of toast on each plate, spoon over mushrooms and top with an egg. Drizzle with truffle oil, scatter with the rest of the herbs, then finish with black pepper.