CHIVE OMELETTE BALL WITH MUSHROOM TOAST

Preparation time 10 mins Cooking time 10 mins Serves 4

16 button mushrooms, sliced

2 Tbsp extra virgin olive oil

1 Tbsp Worcestershire sauce

1/2 bunch parsley leaves, chopped

Sea-salt flakes and freshly ground white pepper, to season 8 free-range eggs

1 bunch chives, finely sliced, plus extra, to serve

4 slices sourdough bread

1 cup cottage cheese

STEP 1 Put sliced mushrooms and oil in a frying pan and cook over medium heat for 5 minutes, until softened. Add Worcestershire sauce and parsley and cook until thickened. Season.

STEP 2 Meanwhile, thoroughly whisk eggs, then season. Mix in chives. Line 4 small bowls with a double layer of plastic wrap, then pour in egg mixture. Twist wrap to make a ball, then tie securely with kitchen string. Transfer to a saucepan of simmering water and cook for 5-7 minutes, until firm.

STEP 3 Toast bread until golden, then spread with cottage cheese and top with mushroom mixture. Unwrap egg parcels, slice, then arrange on top of toast. Garnish with extra chives. Serve.