Name: Sea veg with duck egg on sourdough
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 2
Ingredients: 50g sea purslane samphire or sea kale, washed and trimmed of woody stalks (see tip); 2 tbsp butter; 150g mixed seasonal mushrooms cleaned; 2 tbsp rapeseed oil; 2 duck eggs; 2 large slices sourdough; 1 garlic clove crushed; squeeze of lemon

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Sea veg with duck egg on sourdough

Sea veg with duck egg on sourdough

Rosie Birkett

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Serves 2

Easy

Prep: 15 mins

Cook: 10 mins

A star rating of 4.8 out of 5.5 ratingsRate

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Sea vegetables have become a popular restaurant menu item and this vegetarian supper shows them off to magnificent effect

Vegetarian

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Alternatives

Complete the dish

Showing items 1 to 3 of 3

Easy sourdough bread

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Simple seafood platter

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Duck egg sponge cake

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Ingredients

Nutrition

Units:

MetricUS

50g sea purslane

samphire or sea kale, washed and trimmed of woody stalks (see tip)
2 tbsp butter
150g mixed seasonal mushrooms

cleaned
2 tbsp rapeseed oil
2 duck eggs
2 large slices sourdough
1 garlic clove

crushed
squeeze of lemon

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Nutrition: per serving

kcal495
fat33g
saturates11g
carbs28g
sugars2g
fibre3g
protein19g
salt1.7g

Method

step 1

Bring a pan of water to the boil, add the sea vegetables and blanch for about 30 secs, then drain.
step 2

Melt half the butter in a frying pan, add the mushrooms and season. Fry for 8-10 mins or until golden-crusted and reduced in size. Meanwhile, heat the rapeseed oil in a frying pan and fry the eggs gently for a couple of mins. Toast the sourdough until golden. Transfer the sourdough to plates and keep warm.
step 3

Add the rest of the butter to the mushroom pan along with the garlic, cook for a further 1 min, then toss in the sea veg to warm through briefly. Season and add the lemon juice.
step 4

Top the sourdough with the eggs and scatter over the sea veg and mushrooms. Spoon over any butter from the pan and grind some seasoning over the yolks. Serve while hot.

RECIPE TIPS

BUYING SEA VEGETABLES

Ask your fishmonger to source fresh sea veg for you. You can buy samphire from many supermarkets or forage for it on your next seaside trip.

Recipe from Good Food magazine, July 2016

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A star rating of 4.8 out of 5.5 ratings

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