Fried Penny Bun and Duck Egg on Toast

Serves 4

4 tbsp veg oil

1 diced shallot

1 clove chopped garlic

250g fresh penny bun thickly sliced

2tbsp chopped parsley

4 slices good bread toasted

4 duck eggs

Knob butter

Heat a non stick pan with 3 tbsp oil, add the mushrooms and fry gently until golden brown, add the shallots, garlic, parsley and butter, toss together for a minute and season well.  Divide  the mixture on to the toast slices. Wipe the pan clean and heat the remaining oil, fry the duck eggs and place on top of the mushrooms. 

For more on mushrooms and reciepe for Mixed Mushroom Suet Pudding with Dried Cranberies and Port please go to: http://thegingerchef.blogspot.com

Added on - Sep 30, 2011