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Oyster mushrooms & Calabrian chilli, scrambled eggs, goats cheese, Flor sourdough.
Ingredients
100g Oyster mushrooms, torn and roasted not chopped
3g Vegan Nduja
3x St Ewe’s rich yolk eggs, slowly scrambled with butter
10g Goats cheese
1g Mixed fine herbs, tarragon, chervil, dill
1g Black pepper, coarse ground
1x Thick cut flor sourdough toasted
MOP
- In a sauce toss the already roasted oyster mushrooms with the vegan nduja, some oil and then emulsify with water
- In a separate pan scramble the eggs gently with butter ensuring the eggs are creamy and not overcooked (unless ordered well done)
- To serve start with the toasted Flor sourdough, top with the scrambled eggs, then the mushrooms and the emulsified vegan nduja, crumbles goats cheese and then the fine herbs with some olive oil
Waiters Notes
Scrambled St Ewes eggs served on Flor sourdough with roasted oyster mushrooms, Calabrian chilli, goats cheese and fine herbs
Allergies Egg, Gluten, Milk