250 grams fresh oyster mushrooms
2 slices of toasted granary bread
1 bunch nasturtium leaves and flowers
50 grams butter
2 tablespoons vegetable oil
2 rashers crispy bacon
Heat the vegetable oil in a non stick frying pan and add the duck egg. Toast the bread and place in the centre of the plate. In another pan heat some more oil and sauté the mushrooms and season. Add the butter and arrange around the plate. Drizzle some of the mushroom butter around and place the flowers and leaves neatly around it. Place the crispy bacon just over the egg. Serve with a little English mustard.
bacon recipe source: The Staff Canteen (@CanteenTweets), Unit B10 Arena Business Centre, Holyrood Close, Poole, Dorset, BH17 7FL UK
2 slices of toasted granary bread
1 bunch nasturtium leaves and flowers
50 grams butter
2 tablespoons vegetable oil
2 rashers crispy bacon
Heat the vegetable oil in a non stick frying pan and add the duck egg. Toast the bread and place in the centre of the plate. In another pan heat some more oil and sauté the mushrooms and season. Add the butter and arrange around the plate. Drizzle some of the mushroom butter around and place the flowers and leaves neatly around it. Place the crispy bacon just over the egg. Serve with a little English mustard.
bacon recipe source: The Staff Canteen (@CanteenTweets), Unit B10 Arena Business Centre, Holyrood Close, Poole, Dorset, BH17 7FL UK
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