grilled-mushroom-bruschetta-with-avocado-and-soft-boiled-egg

This delicious, leisurely breakfast or brunch idea features soft-boiled eggs, soft-boiled mushrooms, and avocados. It’s the perfect way to start your day.

Ingredients:

Extra virgin olive oil, two tablespoons

Four slices of sourdough bread

Four large Flat Mushrooms, stalks removed

Four free-range eggs at room temperature

One ripe avocado, mashed

Two green onions, finely chopped

One tbsp lemon juice

100g labneh

2 tsp finely grated lemon rind

Micro-cress, to garnish

Method:

Preheat a grill or chargrill over high heat. Brush the oil on both sides of the bread and mushrooms.
Grill the bread for 2 minutes per side, then grill the mushrooms for 3 minutes per side. Remove
In the meantime, bring water to a boil in a medium-sized saucepan. Add eggs gently and stir until the water comes back to a spot.
Soft-boiled eggs can be cooked for up to 4 1/2 minutes or until desired. Drain and rinse under cold water. Gently peel and crack the shells.
Combine the avocado, onion, and lemon juice. Season. Mix well.
Spread labneh over bread. Add mushrooms. Spread avocado over the top. Divide eggs and place on top. Sprinkle lemon rind, micro-cress, and micro-cress on top. Serve