Soda Farl Bruschetta with mushrooms, ham and soft boiled eggs
SERVES 4 SUPER EASY
Soda farls make wonderful bruschettas. Their flavour and chewiness make them ideal for this lovely light lunch or supper. To make it extra special add 2 teaspoons of truffle oil to the olive oil before using.
- 125g (4 1/2oz) onion, finely chopped
- 3 garlic cloves, crushed
- 4 tbsp extra–virgin olive oil (mixed with 2 tsp truffle oil – optional)
- 50g (2oz) dried porcini mushrooms, soaked then drained (optional)
- 450g (1lb) button mushrooms, roughly chopped
- 4 large free–range eggs
- 2 Rankin Selection soda farls
- 8 slices Parma ham
- handful of wild rocket
- sea salt and freshly ground black pepper
For the mushroom duxelle, fry the onion and garlic in 2 tablespoons of the olive oil in a large saucepan. When they are soft and transparent, add the porcini, if using with the button mushrooms and sauté for about 10 minutes. Allow the mixture to cool a little before processing in a food processor until coarsely chopped. There should be texture and shape left in the mushrooms. Season generously with salt and pepper and a little more of the olive oil.
Meanwhile, boil the eggs for 6–7 minutes, and then cool in cold water. Peel under cold running water. Carefully cut each egg in half and reserve on a plate.
To make the brushetta, preheat the grill. Cut the soda farls in half horizontally. Brush the tops with a little of the olive oil. Toast under the heated grill until crisp.
Arrange a piece of the soda farl brushetta on each warmed serving plate. Top with the mushroom duxelle and Parma ham. Add a halved soft boiled egg to each one and scatter over the rocket, then drizzle with a little more of the olive oil to serve.font–famiqd_��l