Girolles and eggs on toast

Serves

(LISA BARBER)

Mushrooms and eggs are a classic combination; the girolles make it a little more elegant. Lovely for brunch on an autumn Sunday, or equally good as a light supper.

500g/1lb girolles
50g/2oz unsalted butter
Sea salt and freshly ground black pepper
1 clove garlic, peeled and finely chopped
1 small bunch of flat-leaf parsley, fairly finely chopped
2 free-range eggs

Pick over the girolles with your fingers, removing any bits of grass that may be lurking among them, then wipe gently with a clean dry cloth. Place a frying pan over a medium heat and add the butter.

Once the butter is foaming, add the mushrooms and season generously with salt and pepper. Turn up the heat and allow the mushrooms to cook for three to four minutes, tossing them once or twice during cooking. Add the garlic halfway through and once the pan has come off the heat, stir in the chopped parsley.

Meanwhile, cook the eggs, by placing a small non-stick frying pan over a medium heat, add butter and allow it to melt. Crack in the eggs and cook to your preference – I like a firm white with a soft yolk centre. Serve on top of a slice of toast or on its own, as you prefer.