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Fairlady - - SOUND BITES -

Place 4 slices of cia­batta on a bak­ing tray, top with grated moz­zarella to cover each slice and pop un­der the grill un­til melted and bub­bling. Melt 2 tbsp but­ter in a pan, add 2 cloves crushed gar­lic, then add 400g sliced brown mush­rooms. Sauté un­til the liq­uid from the mush­rooms has evap­o­rated and they’re golden and soft­ened. Sea­son with salt and black pep­per. To as­sem­ble: top each toast with the cooked mush­rooms and a halved soft-boiled egg. Driz­zle over ex­tra olive oil and sprin­kle with chives.

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