Sea veg with duck egg on sourdough - Good Food Middle East
Ingredients
- 50g sea purslane, samphire or sea kale, washed and trimmed of woody stalks (see tip)
- 2 tbsp butter
- 150g mixed seasonal mushrooms, cleaned
- 2 tbsp rapeseed oil
- 2 duck eggs
- 2 large slices sourdough
- 1 garlic clove, crushed
- squeeze of lemon
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