Ingredients
For the mushroom topping
1 tbsp olive oil
½ small onion, chopped
2 spring onions, finely sliced
1 garlic clove, finely chopped
85g/3oz mixed mushrooms, sliced
75ml/2½fl oz white wine
1 tbsp chopped fresh rosemary
100ml/3½fl oz double cream
salt and freshly ground black pepper
For the crostini
1 slice ciabatta
2 tbsp olive oil
To serve
1 free-range egg, poached
Method
1. For the mushroom topping, heat the oil in a frying pan over a medium heat, add the onion and garlic and fry for 3-4 minutes, or until softened.
2. Add the mushrooms and continue to fry for 4-5 minutes, or until golden-brown.
3. Add the wine, bring to the boil and continue to boil until the volume of liquid has reduced by two thirds.
4. Reduce the heat until the mixture is simmering, add the rosemary and cream and stir well. Season, to taste, with salt and freshly ground black pepper and continue to simmer for 3-4 minutes.
5. For the crostini, drizzle the ciabatta with the oil. Heat a chargrill pan over a high heat, add the bread and fry for 2-3 minutes on each side, or until crisp and golden-brown on both sides.
6. To serve, place the crostini onto a serving plate and spoon over the mushroom mixture. Place the poached egg on top and serve immediately.
