Urghhh, I absolutely loathe kidneys but eating them devilled almost convinced me, though I realised it was the spicy, creamy sauce that was covering them that I liked. So here is the sauce covering mushrooms instead.
You may want to fry the mushrooms in two batches as they don’t like being crowded. Make sure you have all your ingredients ready as this cooks very quickly.
Serves 2
sourdough bread 2 slices
olive oil 3 tbsp
chestnut and button mushrooms 450g, quartered
butter 20g
garlic 3 cloves, 2 finely sliced, 1 whole
hot paprika 1 tsp
salt and pepper
English or dijon mustard 1 tsp
Worcestershire sauce 4 tsp (vegetarians can leave this out)
creme fraiche 150g
parsley leaves a large handful, chopped
eggs 2
Toast your bread and keep it warm.
Place your largest frying pan over a high heat and when hot add 2 tablespoons of oil. Add the mushrooms, in batches if necessary, and cook without stirring for 2-3 minutes until well coloured. Stir and cook briefly until all sides are coloured.
Turn the heat down slightly and add the butter, sliced garlic, paprika and some seasoning. Cook for a few moments until the garlic just begins to smell fragrant, then add the mustard, Worcestershire sauce and creme fraiche. Cook for 1 minute or so to allow the creme fraiche to thicken slightly, then stir in the parsley. Keep warm while you briefly fry the eggs (in a separate frying pan) in the remaining tablespoon of oil.
Rub the warm toast lightly with the remaining whole garlic clove, then spoon over the mushrooms and sauce. Top with the fried eggs and eat.
From Let’s Do Lunch: Quick and Easy Recipes to Brighten up Your Week by Georgia Levy (Pavilion, £17). To order a copy for £14.95 go to guardianbookshop.com
