Garlic & mushroom bruschetta
Ingredients
- 6ml / 1/2tbsp olive oil
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2 shallots, chopped
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1 garlic clove, crushed
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225g/8oz button mushrooms, halved
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3 tbsp dry white wine (or water)
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1 (200g) pot half fat crème frâiche
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4 slices ciabatta bread
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4 large British Lion eggs
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a dash of vinegar
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snipped fresh chives to serve
Preparation time: 5 mins, cooking time: 10 mins, serves: 4.
Quick and easy to prepare this garlic and mushroom brushetta recipe makes an excellent choice for brunch or lunch.
Method
- Heat the oil in a medium pan, add the shallots and garlic and cook for 2-3mins or until soft. Add the mushrooms and cook for a further 3mins or until the juices have come out of the mushrooms.
- Increase the heat, add the wine, (or water) and cook over a high heat until the liquid has evaporated. Season well, then stir in the crème frâiche. Gently reheat until hot and set aside.
- Meanwhile, bring a large frying pan of salted water to the boil. Add the vinegar. Carefully crack the each of the eggs into a saucer, then tip gently into the simmering water. Cook for 3-4mins or until the eggs are cooked to your liking. Lift from the water with a slotted spoon.
- Lightly toast the bread, then top with the mushroom mixture. Place a poached egg on top and serve garnished with snipped fresh chives.