Mushroom & Quali Egg Bruschetta

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Use normal eggs instead of quail eggs for a quicker and easier alternative.

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Ingredients

  • 4 Mission Plain Naan
  • 1 tsp Olive oil
  • 4 Portobello mushrooms, sliced thinly
  • 2 cloves of Garlic, sliced
  • 4 Sage leaves
  • 16 Quail eggs
  • 30g Butter
  • Salt and freshly ground black pepper

Instructions

  1. Heat butter and oil a medium-sized pan over medium-high level heat. Add mushrooms and sauté for five mins, until tender, turning halfway throug. Remove from the pan and set aside.
  2. Add Butter to pan and sauté garlic and sage leaves. Set aside.
  3. Gently fry eggs over medium heat in the leftover butter (you need to do this 3-4 times depending on the sixe of your pan).
  4. Toast the Naan for a couple of mins on both sides. Cut into thirds and brish each side with olive oil.
  5. Place a mushroom on each bruschetta, add garlic and sage, and top with fried eggs. Serve with ground black pepper.

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Mushroom & Quali Egg Bruschetta

Use normal eggs instead of quail eggs for a quicker and easier alternative.

 Preparation Time: Total time: Serves 2 Ingredients: 4 Mission Plain Naan 1 tsp Olive oil 4 Portobello mushrooms, sliced thinly 2 cloves of Garlic, sliced 4 Sage leaves 16 Quail eggs 30g Butter Salt and freshly ground black pepper Instructions:
  1. Heat butter and oil a medium-sized pan over medium-high level heat. Add mushrooms and sauté for five mins, until tender, turning halfway throug. Remove from the pan and set aside.
  2. Add Butter to pan and sauté garlic and sage leaves. Set aside.
  3. Gently fry eggs over medium heat in the leftover butter (you need to do this 3-4 times depending on the sixe of your pan).
  4. Toast the Naan for a couple of mins on both sides. Cut into thirds and brish each side with olive oil.
  5. Place a mushroom on each bruschetta, add garlic and sage, and top with fried eggs. Serve with ground black pepper.
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