Summery mushroom & truffled herb salad

• white wine vinegar↗1 tbsp tbsp
• eggs↗4
• olive oil↗4 tbsp tbsp
• thin slices sourdough bread4
• garlic cloves↗2

  1 whole, 1 finely chopped

• oyster and shiitake mushroom↗300g g
• podded broad bean200g g

  shelled

• lemon↗juice 1
• mixed, soft herblarge handful

  such as chervil, parsley, basil, chives and tarragon

• truffle oil2 tbsp tbsp

Step-by-step instructions

1. 1

   Tip the vinegar into a shallow pan of boiling water, poach the eggs, then set aside in a bowl of iced water. Heat half the oil in a frying pan, fry the bread until golden on each side, then rub with the whole garlic clove.

2. 2

   Reheat the pan until really hot, add the rest of the oil, throw in the mushrooms, then fry for 2-3 mins. Add the chopped garlic, broad beans and lemon juice, then set aside. Reheat the eggs briefly in the cooking water, then toss most of the herbs through the mushrooms.

3. 3

   To serve, put a slice of toast on each plate, spoon over mushrooms and top with an egg. Drizzle with truffle oil, scatter with the rest of the herbs, then finish with black pepper.