Sauté Mushrooms, Duck Egg, Asparagus and Wild Garlic on Toast - Bryant and May Matches

Sauté Mushrooms, Duck Egg, Asparagus and Wild Garlic on Toast - Bryant and May Matches

www.bryantandmay.co.uk

Sauté fresh mushrooms, asparagus, and wild garlic on buttery toast with runny duck eggs. Perfect for spring BBQ season. Recipe by Chris Mackett.

View full recipe on www.bryantandmay.co.uk

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Cooking tools:

  • Skillet
  • Stove
  • Chef's knife
  • Cutting board
  • Kitchen scale
  • Measuring spoon
  • Mixing bowl
  • Spoon
  • Spatula
  • Pepper mill
  • Toaster
  • Plate

Ingredients

  • 50g salted butter
  • 300g punnet of wild mushrooms, cleaned and sliced
  • 2 large portobello mushrooms, cut into quarters
  • 100g wild garlic leaves or cavelo nero
  • 12 spears of English asparagus, pre-blanched
  • 4 x duck eggs
  • 60g watercress
  • Olive oil to drizzle
  • 4 slices of sourdough bread
  • Cheddar cheese [optional]
  • 100g thick mayonnaise,
  • 1 tsp English mustard
  • 3 tsp chopped tarragon leaves
  • Pinch of cracked black pepper

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