Mushroom Chive Ciabatta
With Cream Cheese and a Fried Egg | 2 People
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.
Ingredients
1 bunch(es)
Chives
240 grams
Sliced Mushrooms
100 grams
Cream Cheese
(Contains Milk)
2 unit(s)
Ciabatta
(Contains Cereals containing gluten)
Not included in your delivery
2 unit(s)
Egg
Nutritional information
Instructions
a) Roughly chop the chives (see ingredients for amount).
b) Heat a drizzle of oil in a large frying pan on medium-high heat.
c) Add the mushrooms to the pan, season with salt and pepper and cook until browned, 5-6 mins, stirring occasionally. When done cooking, stir in the chives and let wilt. Transfer to a bowl.
a) In your now empty pan, heat a drizzle of olive oil on medium-high heat.
b) Once hot, crack in the eggs (cook more if you want 2 each) 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.
a) Halve and toast your ciabatta.
b) Spread the cream cheese on the ciabatta.
c) Share the chivey fried mushrooms between your ciabatta and top with the egg.
Enjoy!
