Mushroom and Avo Smash Bruschetta
A healthy, fulling breakfast dish
Perfect for breakfast, brunch or a nutritious snack this mushroom and avocado brushcetta is a winning combination.
Ingredients
- 2 cups white button mushrooms
- 1/8 cup olive oil (30ml)
- 1-2 teaspoons Ras el Hanout (Moroccan spice mix)
- 2 Tbsp olive oil
- 4 slices sourdough
- 2 eggs (room temperature)
- 1-2 ripe avocados
- 1 lemon for juicing
- Finely chopped onion
- Parsley for garnish
- Salt and pepper
Method
Mushrooms
- Preheat oven to 210-220 C.
- Drizzle oil over quartered mushrooms.
- Sprinkle with spices.
- Place mushrooms on a baking sheet. Roast for 20 minutes and toss after 10 minutes.
Bread
- Preheat chargrill pan.
- Brush both sides of sourdough and grill for 2mins each side.
Eggs
- Meanwhile bring a saucepan water to boil, gently add the eggs. Cook for 4 1/2 mins for soft boiled.
- Drain refresh the eggs under cold water.
- Crack shells gently and peel.
To Serve
- Combine avocado, onion and lemon juice - season with salt and pepper to taste. Smash mixture over the toasted sourdough.
- Spoon spiced roasted mushrooms over top.
- Break eggs in half and arrange on top.
- Sprinkle with parsley and finely chopped onion.
