Purslane with mushrooms and garlic on toasted sourdough

Ingredients: 
Purslane
Mushrooms
Salad onions
Garlic
Sourdough bread
Eggs
Chilli sauce
Method: 
  • Slice and gently fry some mushrooms in oil
  • Once the mushrooms are cooked, finely slice the garlic and add it to the pan
  • Cook for a couple more minutes, then throw in a few handfuls of chopped purslane and sliced spring onions. Allow to wilt and season well
  • Serve for breakfast, on a piece of toasted sourdough with a poached egg on top - possibly even with a good dash of chilli sauce
Original Source: 

Plowright Organic