A perfect lunch dish. Simple, delicious, filling and very satisfying. Don’t tell anybody about the garlic, that’s our secret. You can use other types of mushrooms too, but I like the Swiss brown mushroom because they are relatively inexpensive yet much more tasty than the whitecap, and they also shrink less when cooked.
- 130gr Swiss brown mushrooms
- 1 clove of garlic
- 1 tsp butter
- 1 egg
Serves 1 as part of the Budget Challenge
Slice the mushrooms.
Chop the garlic finely.
Heat the butter in a large frying pan. First add the mushrooms, then when they start browning, add the garlic. Adding the garlic immediately might make it burn and become bitter.
Slide the mushrooms to one side so you have room to crack the egg in the other half of the pan. Bake the egg until the white has set but the yolk is still runny.
Bake the mushrooms and the garlic on the other side until soft and brown. Season to taste with salt and pepper.
Serve on toast.