Fried Scottish Chanterelles and White Russian Kale with Fried Duck Egg on Sourdough Toast

Serves: 1

 

Ingredients:

  • 50g white Russian kale
  • 50g Scottish chanterelles
  • 15g butter
  • 50ml olive oil
  • ½ garlic clove
  • 1 duck egg
  • 1 slice of sourdough bread

 

Method:

1) Pick the kale off the stalks. Boil a small pot of water and have a bowl of cold water with some ice in on the side. Blanch the kale for 2 min then take out and put into the ice water. Lift out onto a kitchen cloth or paper towel and pat dry.
2) Heat a frying pan and add ½ the olive oil and garlic. Fry the garlic for 30 seconds, then add the chanterelles and season with salt and pepper. Cook for 2 min, add the butter and the kale, then keep cooking for another 2/3min.
3) Fry the duck egg in the rest of the olive oil and toast the bread.


To serve:
Put the fried egg on the toast and place the kale and chanterelle mix on top around the yolk. Season with some more sea salt and black pepper.