For ➍ 2 tbs canola oil
500 g mushrooms, mix recommended
2 leeks, white & light green parts, sliced into 0.6 cm thick
salt & pepper
4 tbs butter
1 tbs sherry vinegar
4 tbs chopped herbs (rosemary, parsley, chives...)
4 thick slices sourdough bread, toasted & buttered
5 cl heavy cream
Tabasco sauce
1 lemon, halved
4 eggs
Heat the oil. Add the mushrooms. Season with salt. Cook and stir until lightly browned. Stir in 1 tbs of butter along with the vinegar and herbs.
Put the bread slices on plates. Add the mushroom mixture.
In the same pan, melt 2 tbs of butter over medium/low heat. Add the leek, season and stir until soft, 7 m. Add the cream, bring to simmer and cook for 1 m. Season with Tabasco and lemon juice. Spoon over the toast.
Heat 1 tbs of butter over medium/low heat. Crack the eggs in the skillet and season. Cover the pan, so the whites will set faster. Remove the egg when the whites have set and the yolk is still runny. [Work in batches or use different skillets].
Place the eggs on top of the toast and serve.
Put the bread slices on plates. Add the mushroom mixture.
In the same pan, melt 2 tbs of butter over medium/low heat. Add the leek, season and stir until soft, 7 m. Add the cream, bring to simmer and cook for 1 m. Season with Tabasco and lemon juice. Spoon over the toast.
Heat 1 tbs of butter over medium/low heat. Crack the eggs in the skillet and season. Cover the pan, so the whites will set faster. Remove the egg when the whites have set and the yolk is still runny. [Work in batches or use different skillets].
Place the eggs on top of the toast and serve.
Try the traditional toast champignon.
