Roasted Oyster Mushroom, Comté & Soft Egg Tartine
Equipment
- Frying pan
Ingredients
- roasted oyster mushrooms with thyme
- 2 eggs
- Comté finely grated or shaved
- fresh basil
- sourdough baguette
- butter or olive oil
- black pepper
Instructions
Toast the baguette
- Cut lengthways.
- Brush with olive oil or butter.
- Toast cut-side down until deeply golden.
Reheat the mushrooms
- Heat up the pan with a knob of butter
- Add mushrooms + thyme
- Let them caramelise again
- Finish with black pepper + a few drops of balsamic or lemon
Soft scramble the eggs
- With the pan at a low heat, add the butter. When melted add the eggs and stir gently until creamy and just set.
- Take them off the heat, fold in a small handful of Comté so it melts but doesn’t split.
Assemble
- Mushrooms → cheesy eggs → torn basil.
Finish with:
- a few extra Comté shavings
- black pepper
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