Preparation

Place the 30cm HexClad Hybrid pan over a medium heat. Once hot add the sliced
sourdough and toast on each side for 1-2minutes until golden. Set aside.

Whilst the bread is toasting place another 30cm HexClad Hybrid pan over a medium high heat and add the butter.

Once the butter is foaming add in the garlic cloves, wild mushrooms and thyme
leaves. Fry for 5-6minutes and season generously with salt and pepper.

For the eggs, put the butter into the sourdough pan and place over a medium low
heat. Once melted crack in the duck eggs and fry to your liking.

Butter the sourdough toast and place onto 2 serving plates. Top each slice with the
wild mushrooms and a duck egg. Season with salt and pepper and grate over the
black truffle if using.