Aubergine, Mushrooms And Egg Bruschetta

• 1 small aubergine
• 6 Paris mushrooms, halved
• 1 egg
• 1 large slice of rustic bread
• Extra virgin olive oil
• 1/4 teaspoon fennel seeds
• Fresh oregano leaves
• 1/2 tablespoon butter
• Sea salt and freshly ground pepper

1. Heat through a grill over medium-high heat and toast the bread on both sides. Brush generously with olive oil.
2. Cut the aubergine into thin slices, lengthwise. Season with salt and cook on both sides on the same grill where you toasted the bread. Also brush with olive oil.
3. Heat a non-stick skillet over medium-high heat. Toast the fennel seeds and reserve (pay attention, they take just a few seconds). Cook the mushrooms, letting them brown on both sides, and reserve. Reduce the heat, add the butter and fry the egg, seasoned with salt and freshly ground pepper.
4. On top of the bread, place the aubergine slices, mushrooms and fried egg. Sprinkle with the toasted fennel seeds and leaves of fresh oregano. Serve immediately.

aubergine, mushrooms, egg, bread, extra virgin olive oil, fennel seeds, oregano, butter, salt

Taken from food52.com/recipes/38313-aubergine-mushrooms-and-egg-bruschetta (may not work)