Grilled Mushroom Bruschetta with Avocado and Soft-Boiled Egg
Prep:  15 min
Cook:  15 mins
Serves:  4
Average: 3.3 (4 votes)
Difficulty:
Cuisine:
Saved:
Australian
241
Recipe by: Australian Mushrooms
This leisurely, yummy breakfast or brunch recipe idea is made with magnificent mushrooms, avocado and a soft-boiled egg - a perfect combination to get the day off to a great start.
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Grilled Mushroom Bruschetta with Avocado and Soft-Boiled Egg
Ingredients:
Method:
  1. Preheat a barbecue grill or chargrill pan over a high heat. Brush both sides of bread and mushrooms with oil.
  2. Chargrill bread for 2 minutes each side then chargrill mushrooms for 3 minutes on each side or until tender. Remove
  3. Meanwhile, bring a medium saucepan of water to the boil. Gently add eggs and stir until water returns to the boil.
  4. Cook for 4 1/2 minutes for soft-boiled eggs, or until cooked to your liking. Drain and refresh under cold water. Gently crack shells and peel
  5. Combine avocado, onions and lemon juice. Season. Mix well.
  6. Spread labneh over bread. Top with mushrooms. Spoon over avocado. Break eggs in half and arrange on top. Sprinkle with lemon rind and micro-cress. Serve
Tips & Hints:
  • Labneh is available in the specialty cheese section of some supermarkets and fruit and veg grocers. You can replace with feta or goat's cheese.
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