Cherry tomato, wild mushroom, crisp prosciutto and poached egg bruschetta Recipe

  • 3 tbsp olive oil
  • 15g/½oz butter
  • 85g/3oz wild mushrooms, trimmed and wiped clean
  • 55g/2oz cherry tomatoes
  • 2 tbsp balsamic vinegar
  • 1 free-range egg
  • 2 tbsp white wine vinegar
  • 2 slices prosciutto
  • 1 slice toasted white country-style bread
  • salt and freshly ground black pepper
  1. Heat one tablespoon of the olive oil together with the butter in a frying pan and gently fry the mushrooms for 4-5 minutes, or until softened.
  2. In a separate, non-reactive pan, heat another tablespoon of the oil and fry the tomatoes with the balsamic vinegar for 4-5 minutes, or until softened.
  3. Bring a pan of water to the boil, then reduce the heat and add the vinegar. Using a wooden spoon, swirl the water to create a whirlpool, then crack the egg into the middle of the whirlpool. Poach for 2-3 minutes, or until the egg white is just set. Remove with a slotted spoon and drain on kitchen paper.
  4. Heat the remaining olive oil in a pan and fry the prosciutto for 1-2 minutes, or until crisp.
  5. To serve, place the toasted bread on a serving plate and spoon over the mushrooms, followed by the tomato and egg. Lay the crisp prosciutto over the top, then season with salt and freshly ground black pepper. Serve immediately.