This take on what is essentially a classic of mushrooms on toast with soft boiled eggs is deliciously flavoured with allspice and coriander seeds so it tastes much more Mediterranean or Middle Eastern. The mushrooms once cooked create their own unctuous sauce which you spoon over the crunchy bread and then you have the creaminess from the eggs with the fresh herbs and a squeeze of lemon to finish it off. It’s delicious I promise.
For 6 slices of bread
6 slices of rye bread or sourdough roasted with a sprinkle of olive oil till golden
12 quails eggs or 3 normal size
1 1/2 tablespoons of olive oil
1 teaspoon of butter (optional or Naturli vegan butter)
200g of tiny mushrooms wiped clean
1 clove of garlic minced
1 teaspoon of ground allspice
1 teaspoon of coriander seeds
A small sprig of mint chopped
A small sprig of parsley chopped
salt and pepper to taste
lemon wedges to serve
Heat the oil and butter in a heavy frying pan and add the mushrooms, garlic, allspice and coriander seeds. Mix together and cover with a lid and cook for ten minutes. Stirring occasionally.
Take the lid off and cook for a further five minutes until the liquid has gone syrupy. Season with salt and pepper and set aside.
Next – cook the eggs, for the quails eggs it’s 3 minutes 15 seconds for soft boiled and for the standard eggs it’s 5 minutes. Refresh them in cold water and peel them.
Place the mushrooms on the roasted bread slices and spoon the mushrooms on top. Cut the eggs in half and place on top of the mushrooms. Sprinkle with the chopped parsley and mint and serve with the lemon wedges.
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