These wild mushrooms and poached eggs on toast is a flavourful way to start your day and accompanied by our crumbled Clonakilty veggie pudding, it really doesn’t get more satisfying. Make this marvellous meal for two for brunch, lunch or even dinner, it all works!
100g Clonakilty veggie pudding
1 tbsp olive oil
200g wild mushrooms (such as chanterelles, morels, ceps)
1 tbsp of fresh thyme leaves, finely chopped
2 slices of sourdough toast
sea salt and freshly ground black pepper
1. Pre-heat the oven to 180oC. Crumble the Clonakilty veggie pudding into small pieces, place on a baking tray and into the pre-heated oven for ten minutes.
2. Clean any grit off the mushrooms using a soft brush, then chop them up roughly. Place a large fry pan over a medium heat and melt the butter and olive oil. Then toss in the mushrooms, season with sea salt and freshly ground black pepper, and add the juice of ½ lemon. Turn up the heat and cook for three minutes. Sprinkle the fresh thyme over the mushrooms and continue to cook for a further minute.
3. Meanwhile poach the eggs in a saucepan filled with boiling salted water, for just four minutes.
4. Toast the sourdough bread. Once the bread has toasted place them on two plates, and divide the cooked mushrooms between the two slices of toast. Place the runny poached eggs on top and sprinkle the roast Clonakilty veggie pudding over. Season with sea salt and freshly ground black pepper.
A big thank you to Clodagh McKenna for creating this delicious veggie recipe.