Easy sourdough bread
Don't be daunted by making a sourdough bread starter at home - this easy cheat's version makes a lovely loaf without the stress
Sea veg with duck egg on sourdough
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 2
Skip to ingredients
- 50g sea purslanesamphire or sea kale, washed and trimmed of woody stalks (see tip)
- 2 tbsp butter
- 150g mixed seasonal mushroomscleaned
- 2 tbsp rapeseed oil
- 2 duck eggs
- 2 large slices sourdough
- 1 garlic clovecrushed
- squeeze of lemon
Nutrition: per serving
- kcal495
- fat33g
- saturates11g
- carbs28g
- sugars2g
- fibre3g
- protein19g
- salt1.7g
Method
step 1
Bring a pan of water to the boil, add the sea vegetables and blanch for about 30 secs, then drain.
step 2
Melt half the butter in a frying pan, add the mushrooms and season. Fry for 8-10 mins or until golden-crusted and reduced in size. Meanwhile, heat the rapeseed oil in a frying pan and fry the eggs gently for a couple of mins. Toast the sourdough until golden. Transfer the sourdough to plates and keep warm.
step 3
Add the rest of the butter to the mushroom pan along with the garlic, cook for a further 1 min, then toss in the sea veg to warm through briefly. Season and add the lemon juice.
step 4
Top the sourdough with the eggs and scatter over the sea veg and mushrooms. Spoon over any butter from the pan and grind some seasoning over the yolks. Serve while hot.
