Hot Pink on an egg toast

A fresh Pink oyster sauté with a little bit of Asian flair.

Ingredients

serves 2

• 1 bouquet of Pink Oyster Mushrooms

• Dash Sesame oil

• 2 Spring onions sliced into thin cross-sections

• Fresh ginger finely crushed/sliced

• 1 Garlic Clove finely crushed/sliced

• A handful of parsley roughly chopped

• 2 eggs

• Slices of country bread

• Sprig of dill

• Lemon wedges

• Salt and freshly ground black pepper

How to:

1. Remove the stiff base of the mushrooms and tear the larger ones into smaller pieces.

2. In a bowl mix in the garlic and ginger and add a good dash of sesame oil.

3. Sauté in a medium hot pan constantly moving around. You'll see them lose their pink color and turn more golden. (2 to 3 minutes).

4. Toss in the spring onions and parsley and heat through (about 2 minutes).

5. Lastly add a squeeze of lemon, and set aside.

6. Add a little olive oil and place the bread on one side of the the pan to quickly toast.

7. Place an egg on the other side of the pan making sure not to over cook....you want the yolk runny.

8. Plate up with a sprig of parsley, dill and slice of lemon.

9. Salt & pepper

....enjoy