POLENTA CROSTINI WITH MUSHROOMS AND EGG

Serves 4 people

INGREDIENTS

250 g polenta pronta
4 eggs
300 g champignon mushrooms
70 g butter
1 garlic clove
Parsley
Salt

PREPARATION

Slice the mushrooms whilst heating approx. 50 g of butter in a pan.

Add the mushrooms, the garlic clove, then cook for 10 mins. Add the parsley.

Cut the polenta into 1 cm slices and toast on both sides.

In the remaining butter fry the eggs sunny side up, then put some mushrooms and an egg on each slice of polenta.

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