for 4 people

Mushrooms

2 tbsp	olive oil
1 tbsp	maple syrup
1	garlic clove, squeezed
1 tsp	smoked paprika
¾ tsp	salt
400 g	oyster mushrooms, torn into pieces
1 tbsp	olive oil
½ tbsp	mustard
1 tbsp	olive oil
½ tbsp	maple syrup
½ tbsp	tomato puree
½ tsp	chilli flakes

Eggs

4	fresh eggs
	water, boiling

Serve

300 g	bread, cut into 8 slices, toasted
125 g	cream cheese, plain
4 sprig	dill, torn into pieces
¼ tsp	chilli flakes

How it's done

Mushrooms

In a bowl, mix the oil with all the other ingredients up to and including the salt. Add the mushrooms, mix. Heat the oil in a non-stick frying pan, add the mushrooms, stir fry for approx. 4 mins. In the same bowl, combine the mustard with all the other ingredients up to and including the chilli flakes. Add the mushrooms, mix.

Eggs

Soft-boil the eggs in simmering water for approx. 7 mins., drain, rinse briefly in cold water, leave to cool.

Serve

Spread the cream cheese over the slices of toast. Top with the mushrooms. Peel the eggs, cut in half, plate up and garnish with dill. Sprinkle with chilli flakes.

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