recipes for every season

Mushroom and Gruyere Breakfast Toast

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Serves 2 · Easy · 20 minutes

Ingredients

250g chestnut mushrooms, sliced
20g butter
1 tsp olive oil
1 small garlic clove, finely grated
1 tsp fresh thyme leaves
1 tsp Worcestershire sauce
2 thick slices sourdough
80g Gruyere, grated
1 tsp runny honey
Salt and black pepper
2 eggs, optional
Chopped parsley, to finish

Method

1. Heat a large frying pan over medium-high heat. Add the olive oil and half the butter.
2. Add the mushrooms in one layer. Leave undisturbed 2 minutes so they begin to brown.
3. Cook another 4-5 minutes, stirring occasionally, until golden and liquid has evaporated.
4. Add the remaining butter, garlic, thyme and Worcestershire sauce. Cook 1 minute, then season.
5. Toast the sourdough until lightly golden. Divide the mushrooms between the slices and cover with Gruyere.
6. Place under a hot grill 2-3 minutes until the cheese is bubbling and golden.
7. Drizzle each slice with no more than 1/2 teaspoon of honey. Finish with parsley and pepper.