Pigeon breast on toast is something many would question but this recipe makes for an epic breakfast and is perfect for elevenses on a shoot day:
4 pigeon breasts,thinly sliced
1 portobello mushroom, sliced
1/2 white onion, thinly sliced
Garlic clove, minced
Salt/Pepper for seasoning
Grab a frying pan and set the hob to a medium heat. Add the butter.
Thinly slice your onion, mushrooms and crush the garlic. As the butter bubbles, transfer them into the pan and reduce the heat.
Slowly sweat the onions,mushroom and garlic,making sure they don’t burn.
Remove the skin from your pigeon breasts and slice them as thin as possible.
Once your veg has softened,transfer the breasts to the pan and turn the heat up high.
Toast the sourdough bread and pan fry the pigeon and mushroom mix for 1 minute, don’t overcook the pigeon.
Remove from heat.
Spread a thin layer or mustard on your toast and top with pigeon and mushroom mix, season with salt/pepper.