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http://www.lifestylefood.com.au/recipes/18578/campfire-mushroom-and-eggs

LifestyleFOOD.com.au

Campfire Mushroom and Eggs

Cook up a bush breakfast as seen in Episode 1 of River Cottage Ausrtalia. Important Note - Before lighting any fire, observe fire notifications and check with local authorities regarding fire regulations.

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Ingredients

  • 500g slippery jack mushrooms*

  • Wild greens to garnish, for example sorrel or purslane**

  • 2 slices of good bread

  • 2 eggs

  • butter

  • olive oil

  • salt and pepper

Method

  • 1.

    Prepare your slippery jack mushrooms by brushing away the pine needles and peeling and discarding the tops. This step is extremely important if you want to avoid the laxative effect the peel can have on some unlucky souls! Slice the mushrooms and put them aside.

  • 2.

    Light your campfire and heat your pan. Throw some butter and oil in the pan and watch it sizzle. You want both oil and butter to stop the butter burning. Butter and mushrooms together are unbeatable, so try to have both if you can. Throw the mushrooms in the pan and fry them until they’re soft, then season and divide them across your plates. Lay the plates next to the campfire to keep the mushrooms warm.

  • 3.

    Add a little more butter and oil to the pan and wait for them to sizzle.

  • 4.

    Take your bread and punch an egg sized hole in the middle. Butter both sides of the bread and place into the pan. Once the bottom is brown and crisp (but not burnt), turn each slice. Don’t worry if the slices split a little, because the egg broken into each hole will glue the slices back together. Break an egg into each slice (doing your best for the yolk to hit the hole) and season. Fry until the eggs are cooked, and then turn the slices one more time if you like the tops set.

  • 5.

    Turn the egg toast out onto each plate of mushrooms and garnish with lemony wild greens.

Notes

NOTES: * Regular field mushrooms would work just as well.
** Sorrel is generally not sold in fruit shops because it has a very short shelf life. It can sometimes be found at specialty markets such as Eveleigh Growers market in Sydney and occasionally in fruit shops in very small amounts. Sorrel is usually found in vegetable gardens or foraged wild from parks and verges. Purslane is really only around in summer, and again, is usually foraged. But and parsley or even picked oregano works well.

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