Providing you have the right ingredients to hand, this simple little treat makes a great starter or impromptu supper.
- 85g butter
- 200g cèpes, preferably Scottish or Italian, wiped and sliced in half (No need to wash)
- 3 shallots, finely chopped
- 2 garlic cloves, sliced
- 1 tablespoon chopped parsley
- 1 tablespoon chopped tarragon
- 4 Duck eggs (Clarence Court)
- 3 tablespoons double cream
- Squeeze of lemon juice
- 4 thick slices of sourdough bread, toasted
- Salt and freshly ground black pepper
Melt 60g of the butter in a frying pan and sauté the cèpes until nicely golden. Add the shallots, garlic and herbs, and continue to cook for a further 2/3 minutes. Add the cream and lemon. Correct the seasoning, take out the pan and keep warm.
Add the remaining butter to the pan (don’t wash it out beforehand), drop in the eggs, season and continue to cook until the eggs are almost ready. Carefully take the eggs out and put them on the toasted sourdough. Now serve the cèpes alongside the eggs on toast and pour all the juices over. Serve immediately.