This breakfast dish is based on a recipe borrowed from the American Mushroom Council (see www.mushroominfo.com), but the idea reminds me of pizza fiorentina. The Council is obviously trying to promote cultivated mushrooms, but it’s a great way of making the most of mixed seasonal mushrooms. In mid-winter these could include blewits, Jew’s ear, oysters and velvet shanks – but it also works well with shop-bought . . .
1 sliced onion
200g sliced mushrooms (preferably mixed wild seasonal species)
8 slices chopped smoked streaky bacon
2 cloves garlic
500g baby leaf spinach
8 eggs
50g butter
Simmer the onion, mushrooms, and bacon in a little butter in a large frying pan. When the bacon crisps and onions clarify, stir in the spinach and cover until the leaves have wilted. Make eight small wells in the spinach and mushroom mix, crack an egg into each and cover and cook until the eggs are cooked to your taste (normally about five minutes). Season with salt and pepper with a sprinkling of paprika (cayenne if you like heat) for colour.
