Chanterelles and duck egg on toast / Laura Edwards

Serves 4

There are mushrooms on toast, then there are wild mushrooms on toast… I've been pretty extravagant here and used a combination of golden chanterelles and the more expensive grey variety – the former lend beauty and texture, but for that punchy earthiness, the skinny grey ones are unbeatable.

Small bunch flat-leaf parsley, leaves picked and finely chopped
Zest 1 lemon, plus squeeze of juice
1 garlic clove, crushed
25g/1oz butter
1 tbsp light-flavoured oil, plus extra for frying
300g/10oz chanterelles (golden and grey), cleaned with a soft brush
4 thick slices sourdough bread
4 duck eggs

Start by making a gremolata by mixing the parsley, lemon zest and juice and crushed garlic. Add some seasoning then set aside. Toast your sourdough.

Now heat a large, heavy-bottomed frying pan over a high heat, add the butter and oil and, once melted, throw in the mushrooms and sauté quickly until they soften and turn golden. Remove from the heat and add some seasoning. Keep warm.

Heat a good glug of oil in a large pan. When hot, crack in the eggs and cook to your liking. Spoon the mushrooms over the toasted bread, top with the eggs and finish with a sprinkling of gremolata.