Fried egg with wild mushrooms
Serves 6 Preparation time 5 minutes Cooking time 5 minutes
• 75g butter • a punnet of wild or exotic
mushrooms, sliced • 42 curry leaves • 18 quail eggs or
6 free-range eggs • a pinch of asafoetida* (available from Indian or Pakistani markets) – or try the variation on the right • sourdough bread, to serve
This is how
Brown the butter in a heavybased saucepan and fry the sliced mushrooms and curry leaves. Break the eggs over the mushrooms and fry them whole until they are done to your liking. Sprinkle asafoetida over the eggs. Serve with crusty sourdough bread.
Instead of curry leaves and asafoetida you can use a few drops of truffle oil and freshly chopped Italian parsley.
* Asafoetida, also known as hing, is generally used in vegetarian dishes to enhance the flavours. It has a fetid smell – it’s also called devil’s dung – but once it’s cooked it has a mild flavour similar to that of leeks.