Fried eggs with speck and mushrooms

Ingredients

For 1 serving

• Eggs2
• Speck20 g
• Button mushrooms100 g
• Thymeto taste
• Bread30 g
• Extra virgin olive oil3 g
• Black pepperto taste

Contains: gluten, eggs,

In season: September – November

Method

1. Clean the button mushrooms by wiping them with a damp cloth, trim the earthy base of the stems and slice them about 3 mm thick; cut the speck into strips.
2. Heat the oil in a lidded pan over medium-high heat and sauté the mushrooms with the thyme for 5 minutes, until golden and their liquid has evaporated.
3. Add the speck and let it crisp for 1 minute, until translucent and crisp at the edges; no salt needed, speck is salty.
4. Lower to medium-low heat, make two gaps among the mushrooms and crack the eggs into them; cover and cook for 3 minutes, until the whites are set and the yolks still soft.
5. Meanwhile, toast the bread. Finish the eggs with black pepper and serve with the bread.