Nikki Harts - Mushroom and Avo Smash Bruschetta

PREP TIME: 10 Min

COOK TIME: 20 Min

SERVES: 4

  • 2 cups white button mushrooms
  • 1/8 cup olive oil (30ml)
  • 1-2 teaspoons Ras el Hanout (Moroccan spice mix)
  • 2 Tbs 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

  1. Mushrooms
  2. Preheat oven to 210-220 C.
  3. Drizzle oil over quartered mushrooms.
  4. Sprinkle with spices.
  5. Place mushrooms on a baking sheet. Roast for 20 minutes and toss after 10 minutes.
  6. Bread
  7. Preheat chargrill pan.
  8. Brush both sides of sourdough and grill for 2mins each side.
  9. Eggs
  10. Meanwhile bring a saucepan water to boil, gently add the eggs. Cook for 4 1/2 mins for soft boiled.
  11. Drain refresh the eggs under cold water.
  12. Crack shells gently and peel


Serving Suggestions.

1. Combine avocado, onion and lemon juice - season with salt and pepper to taste. Smash mixture over the toasted sourdough.

2. Spoon spiced roasted mushrooms over top.

3. Break eggs in half and arrange on top.

4. Sprinkle with parsley finely chopped onion.

MADE WITH

Swiss Brown Mushrooms
Swiss Brown