Fried egg with wild mush­rooms

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Serves 6 Prepa­ra­tion time 5 min­utes Cook­ing time 5 min­utes

You need

• 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.

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