Transform a simple omelette into a taste sensation with a blend of flavourful and rustic mixed wild mushrooms and creamy indulgent duck eggs.
3 people made this
4 duck eggs
salt and pepper, to taste
1 teaspoon Worcestershire sauce
chopped fresh chives, to taste
2 tablespoons butter
250g mixed wild mushrooms
2 tablespoons chopped fresh parsley
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Method Prep:5min › Cook:10min › Ready in:15min
In a bowl, whisk the duck eggs together with the seasoning, Worcestershire sauce and chives. Set aside. In a frying pan, melt half of the butter and add the mushrooms. Cook and stir for 6 to 8 minutes until golden brown then stir in the parsley. Remove from the pan and set aside.
Melt the remainder of the butter in the same frying pan then add the eggs. Move the cooked egg around so that the uncooked egg gets to have contact with the base of the frying pan. Once the base is lightly cooked and the centre is still a little soft, add the mushrooms. Fold the omelette over and continue to cook for a few more minutes. Transfer to a hot serving plate and serve.