Crispy Duck Egg & Soy-Glazed Mushroom Toast

A 470-calorie Breakfast recipe from MunchInIt. Serves 2. Prep 10 min, cook 15 min.

Ingredients

• 2 slices (50g each) wholemeal bread
• 2 duck eggs
• 100g white mushrooms, sliced
• 1 tsp low-sodium soy sauce
• 1/2 tsp rice vinegar
• 1/4 tsp sesame oil
• Pinch of white pepper
• 1/2 tsp cornflour (mixed with 1 tbsp cold water)
• 1/2 tsp olive oil spray
• Fresh chives, chopped (for garnish)

Instructions

1. Prep: Slice mushrooms, chop chives, and prepare the cornflour slurry.
2. Toast the wholemeal bread in the toaster until golden and crispy.
3. Heat a non-stick pan over medium heat with olive oil spray. Add the sliced mushrooms and sauté for 5-7 minutes until softened and lightly browned.
4. In a small bowl, whisk together soy sauce, rice vinegar, sesame oil, and white pepper. Pour over the mushrooms. Bring to a simmer.
5. Stir in the cornflour slurry and cook for 1-2 minutes until the sauce thickens and coats the mushrooms. Remove from heat.
6. Meanwhile, in a separate non-stick pan, spray lightly with olive oil spray. Fry the duck eggs sunny-side up for about 3-4 minutes, or until the whites are set and the yolk is still runny. For crispier edges, cook slightly longer.
7. Assemble: Place the crispy toast on plates, spoon over the soy-glazed mushrooms, and carefully top each with a crispy duck egg. Garnish with fresh chives.
8. Top tip: For extra crispy egg whites, increase the heat slightly for the last minute of cooking the duck eggs, but watch carefully to avoid burning.