Sea vegetables have become a popular restaurant menu item and this vegetarian supper shows them off to magnificent effect
Prep:15 mins
Serves 2
50g sea purslane, samphire or sea kale, washed and trimmed of woody stalks (see tip)2 tbsp butter150g mixed seasonal mushrooms, cleaned2 tbsp rapeseed oil2 duck eggs2 large slices sourdough1 garlic clove, crushedsqueeze of lemon
STEP 1Bring a pan of water to the boil, add the sea vegetables and blanch for about 30 secs, then drain.STEP 2Melt 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 3Add 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 4Top 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.
