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.
Ingredients
2 tbs extra virgin olive oil
4 slices sourdough bread
4 large Flat Mushrooms, stalks removed
4 free range eggs, at room temperature
1 ripe avocado, mashed
2 green onions, finely chopped
1 tbs lemon juice
100g labneh
2 tsp finely grated lemon rind
Micro-cress, to garnish
Method
Preheat a barbecue grill or chargrill pan over a high heat. Brush both sides of bread and mushrooms with oil.
Chargrill bread for 2 minutes each side then chargrill mushrooms for 3 minutes on each side or until tender. Remove
Meanwhile, bring a medium saucepan of water to the boil. Gently add eggs and stir until water returns to the boil.
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
Combine avocado, onions and lemon juice. Season. Mix well.
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.
