Makes
4
Ingredients
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4 Mission Plain Naan
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1 tsp Olive oil
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4 Portobello mushrooms, sliced thinly
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2 cloves of Garlic, sliced
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4 Sage leaves
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16 Quail eggs
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30g Butter
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Salt and freshly ground black pepper
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Instructions
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Step 1
Heat butter and oil a medium-sized pan over medium-high level heat. Add mushrooms and sauté for five mins, until tender, turning halfway throug. Remove from the pan and set aside.
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Step 2
Add Butter to pan and sauté garlic and sage leaves. Set aside.
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Step 3
Gently fry eggs over medium heat in the leftover butter (you need to do this 3-4 times depending on the sixe of your pan).
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Step 4
Toast the Naan for a couple of mins on both sides. Cut into thirds and brish each side with olive oil.
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Step 5
Place a mushroom on each bruschetta, add garlic and sage, and top with fried eggs. Serve with ground black pepper.
