Fried Eggs with Creamy Mushroom Sauce

Cook Time 30 minutes

Servings 2

Ingredients

4 fresh free-range eggs 

Sourdough bread, to serve

150g button mushrooms, thinly sliced

5g butter

50g hazelnuts, roughly chopped

1 small handful of parsley, chopped

Salt and pepper

Sauce 

50g piece of pancetta, diced 

1 French shallot, finely chopped

2 cloves garlic, chopped

30ml brandy 

½ cup (125ml) of chicken stock

200ml cooking cream

Method

Heat oil in a pan over a medium to low heat and add the pancetta. Gently cook for 3-4 minutes, stirring regularly to allow the fat to render from the pancetta.

Add the mushrooms and butter, followed by the shallot and garlic. Fry for 2-3 minutes to softened and lightly caramelised the shallot and garlic. Deglaze the pan with the brandy, followed by the stock. Reduce by one third then add the cream. Cook for a further 2-3 minutes to allow the cream to thicken then removed from the heat.

Fry the eggs to your liking. Spoon sauce over eggs and top with chopped hazelnuts and parsley. Serve with crusty bread.