Providing you have the right ingredients to hand, this simple little treat makes a great starter or impromptu supper.
Add the remaining butter to the pan (don’t rinse it out beforehand), drop in the eggs, season and continue to cook until the eggs are almost ready. Carefully take the eggs out and put them on the serving plates.
Put the ceps back in the pan with the cream and a squeeze of lemon juice to create a little sauce.
Now serve the ceps on toasted sourdough bread and pour the sauce over the eggs. Serve immediately.
© 2008 Anthony Demetre. All rights reserved.