Cream Cheese & Chive Mushroom Ciabatta
with a Fried Egg | Serves 2
Layer toasted ciabatta with creamy chive mushrooms and a fried egg for a yummy, speedy start to the morning.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
(Contains Cereals containing gluten)
Not included in your delivery
a) If you don't have a toaster, preheat your grill to high.
b) Roughly chop the chives (use scissors if easier). Peel and grate the garlic (or use a garlic press).
c) Heat a drizzle of oil in a large frying pan on high heat. Once hot, add the mushrooms and garlic to the pan. Season with salt and pepper and fry, stirring occasionally, until browned, 5-6 mins.
d) Once cooked, stir through the chopped chives and butter (see pantry for amount), then transfer the chive mushrooms to a medium bowl and cover to keep warm.
a) Return your (now empty) pan to medium-high heat and add another drizzle of oil.
b) Once hot, crack in each egg (see pantry for amount) and cook for 4-5 mins, or until the egg white is cooked and the yolk is the firmness you desire. Lower the heat as needed. IMPORTANT: Ensure egg whites are fully cooked.
a) While the eggs cook, halve the ciabatta and toast in your toaster until golden. Alternatively, grill on the top shelf until golden, 2-3 mins.
b) Spread the cream cheese over the bases of the toasted ciabatta.
c) Top with the chivey mushrooms, add a fried egg, then sandwich on the ciabatta lids to finish.