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XO Butter Mushrooms, Scrambled Eggs & Chilli Roasted Peanuts

prep.

cooking

Serves 2

Ingredients

  • 2 slices sourdough
  • 2 spring onions
  • 4 eggs for scramble
  • Coriander
Chilli roasted peanuts
  • 40g unsalted roasted peanuts
  • 2tsp Korean chilli powder
  • 1tbs rice bran oil
  • 1tbs toasted sesame seeds
  • 2tsp light soy
  • 2tsp sweet soy
  • Salt to taste
XO Butter
  • 20g dried scallops
  • 10g dried prawns
  • 2g shrimp paste - toasted
  • 50g smokey bacon - roughly chopped
  • 100g long red chillies
  • 25g ginger
  • 50g garlic
  • 1/2 bunch shallots - finely sliced
  • 250g unsalted butter
  • 1tbs light soy
  • Salt to taste

prep.

cooking

Serves 2

Method

XO Butter Soak the scallops and prawns in water for a few hours to rehydrate them, then strain dry and blitz along with the shrimp paste, bacon, chillies, ginger and garlic until a thick paste forms.  

Take a medium-sized saucepan and cook off the shallots in the butter, add the paste and cook out until golden. Finish off with soy and season to taste. Set aside until you’re ready to sauté the mushrooms.  

Chilli Peanuts Place a small pot over the lowest heat possible. Throw in the peanuts, rice bran oil and chilli powder and cook the peanuts for 5 minutes - you’re aiming to slowly roast the peanuts in the chilli oil.  

Next add the toasted sesame seeds, sweet soy, and light soy. Continue cooking slowly until the peanuts start to caramelise and the chilli powder starts to clump together. Season just before taking them off the heat, then leave them to cool until you’re ready to serve.  

Mushroom Scramble It’s time to sauté the mushrooms, so take a medium-sized frying pan and place it over high heat. Add a knob of butter and a touch of oil to stop it from burning and cook the mushrooms for around 3-4 minutes. When they’re almost ready, toss through a couple of tablespoons of the XO Butter. Once the mushrooms are sautéed, take them off the heat and keep them in a warm spot.  

Finally, place a large non-stick frying pan over high heat. Coat the spring onions with oil and salt, and place them in the pan to char on both sides. Once the spring onions have some nice colour remove and set aside. Pop your sourdough in the toaster, and in the hot pan scramble your eggs.  

It’s now time to plate. Place your toast in the middle and top the with scrambled eggs. Scatter the XO mushrooms on top of the scramble and spoon over some of the chilli roasted peanuts, finishing with the spring onion and coriander.

Ingredients
Method

Ingredients

  • 2 slices sourdough
  • 2 spring onions
  • 4 eggs for scramble
  • Coriander
Chilli roasted peanuts
  • 40g unsalted roasted peanuts
  • 2tsp Korean chilli powder
  • 1tbs rice bran oil
  • 1tbs toasted sesame seeds
  • 2tsp light soy
  • 2tsp sweet soy
  • Salt to taste
XO Butter
  • 20g dried scallops
  • 10g dried prawns
  • 2g shrimp paste - toasted
  • 50g smokey bacon - roughly chopped
  • 100g long red chillies
  • 25g ginger
  • 50g garlic
  • 1/2 bunch shallots - finely sliced
  • 250g unsalted butter
  • 1tbs light soy
  • Salt to taste

Method

XO Butter Soak the scallops and prawns in water for a few hours to rehydrate them, then strain dry and blitz along with the shrimp paste, bacon, chillies, ginger and garlic until a thick paste forms.  

Take a medium-sized saucepan and cook off the shallots in the butter, add the paste and cook out until golden. Finish off with soy and season to taste. Set aside until you’re ready to sauté the mushrooms.  

Chilli Peanuts Place a small pot over the lowest heat possible. Throw in the peanuts, rice bran oil and chilli powder and cook the peanuts for 5 minutes - you’re aiming to slowly roast the peanuts in the chilli oil.  

Next add the toasted sesame seeds, sweet soy, and light soy. Continue cooking slowly until the peanuts start to caramelise and the chilli powder starts to clump together. Season just before taking them off the heat, then leave them to cool until you’re ready to serve.  

Mushroom Scramble It’s time to sauté the mushrooms, so take a medium-sized frying pan and place it over high heat. Add a knob of butter and a touch of oil to stop it from burning and cook the mushrooms for around 3-4 minutes. When they’re almost ready, toss through a couple of tablespoons of the XO Butter. Once the mushrooms are sautéed, take them off the heat and keep them in a warm spot.  

Finally, place a large non-stick frying pan over high heat. Coat the spring onions with oil and salt, and place them in the pan to char on both sides. Once the spring onions have some nice colour remove and set aside. Pop your sourdough in the toaster, and in the hot pan scramble your eggs.  

It’s now time to plate. Place your toast in the middle and top the with scrambled eggs. Scatter the XO mushrooms on top of the scramble and spoon over some of the chilli roasted peanuts, finishing with the spring onion and coriander.

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