4 slices of artisan bread
4 duck eggs
caramelized onion jam
about 4 ounces maitaki mushrooms, separated into small pieces
3 tbl butter
1 clove of garlic, crushed
Toast the bread to that is golden brown and crusty, but not burnt.
Heat a non stick skillet on medium. Add a 1/2 tbl of butter and then crack the egg, season with cracked black pepper. Once the egg white is crispy gently flip the egg on its other side, cook for about 1 minute just to cook the remaining runny part of the white. Repeat this for all 4 eggs.
Now to assemble, slather the toast with the onion jam and then add some mushrooms on top. Place and egg on top, try to position the yolk in the center. You can leave it like this or cut it in half through the yolk allowing it to spread all over the toast and dish.