Jammy Eggs with Morels & Herbs on Toast

Earthy morel mushrooms, silky jammy eggs, and fresh garden herbs come together atop crisp toast in this simple spring dish that feels equally suited to brunch, lunch, or a light supper.

Ingredients:
4 slices rustic bread, toasted
2 tablespoons olive oil or butter
8 ounces morel mushrooms, cleaned and halved if large
2 spring onions, thinly sliced
4 eggs
2 tablespoons chopped fresh herbs (parsley, chives, thyme, or mint)
Zest of 1 lemon
Sea salt and freshly cracked black pepper
Flaky salt, for serving

Method:
1. Bring a small saucepan of water to a gentle boil. Carefully lower in the eggs and cook for 7 minutes. Transfer immediately to an ice bath and peel once cool enough to handle.

2. Meanwhile, heat the olive oil or butter in a skillet over medium heat. Add the morels and spring onions and sauté for 5–7 minutes, until tender and lightly golden. Season with salt and pepper.

3. Arrange the toasted bread on plates and spoon the warm mushroom mixture over top.

4. Halve the jammy eggs and place over the toast. Finish with fresh herbs, lemon zest, flaky salt, and a few grinds of black pepper before serving.