Corn & Mushroom Brunch Toasts with Jammy Eggs

Ingredients

For 4 servings

• 455 g cremini mushrooms, sliced
• 2 piece corn cobs, kernels removed
• 4 piece thick slices sourdough
• 6 piece eggs
• 185 g Greek yogurt
• 40 g basil leaves
• 1 piece lime, zested and juiced
• 4 piece scallions, sliced
• 4 piece radishes, thinly sliced
• Microgreens, to garnish
• 84 g sharp white cheddar, grated
• 6 g honey
• 1 g chilli flakes
• 28 g unsalted butter
• 15 g cider vinegar
• 1 piece garlic clove, grated
• 45 g extra-virgin olive oil
• Salt, to taste
• Black pepper, to taste

Method

1. 1

   Boil the eggs for 7½ minutes, cool and peel.

2. 2

   Blend the basil with the yogurt, lime zest and juice, garlic, a little oil and salt into a pale green sauce.

3. 3

   Char the corn in a hot pan, then set aside. Add the butter and cook the mushrooms until deeply golden.

4. 4

   Stir the scallions and corn back through the mushrooms and season.

5. 5

   Toast the sourdough and spread with the basil yogurt.

6. 6

   Top with the mushroom-corn mixture, halved eggs and grated cheddar, then finish with radish, microgreens and a drizzle of chilli honey.