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Soy Mushrooms with Black Sesame, Egg Ribbons and Toasted Sourdough

Serves 2 
Takes 10 minutes 

This is a divine Sunday breakfast or brunch dish, flavoursome and filling without being heavy. The taste of the soy is not really evident, but it adds a subtle savoury tang to the dish 

1 tbsp groundnut oil 
300g chestnut mushrooms, sliced 
2 tsp light soy sauce 
1 tsp dark soy sauce
2 tbsp crème fraiche 
2 large slices of sourdough bread 
Small knob of butter 
1 egg, lightly beaten 
Black sesame seeds (use white if you can’t get hold of these) 
Salt and pepper 

  • Heat the oil in a large frying pan and cook the mushrooms until they’ve released their juices and turned golden – about 2-3 minutes. Add the soy sauces, and let it bubble for a few seconds, then spoon in the crème fraiche and a good grind of pepper. Take the pan off the heat once the crème fraiche has melted and keep warm 
  • Toast the sourdough bread and set aside 
  • Meanwhile, in a small milk pan, melt the butter. Season the egg and add to the pan and cook slowly until the top side has set- about 2 minutes. You are only cooking the base of the omelette, so it should not be too runny. Slide it onto a chopping board and cut into ribbons. 
  • Put the toast on plates, cover with mushrooms and sauce, roll up the egg ribbons and place on top. Sprinkle liberally with sesame seeds and serve