Mushrooms Recipe

Mushroom Bruschetta Avocado & Soft-Boiled Egg

April 15, 2016

Mushroom Bruschetta Avocado & Soft-Boiled Egg 0 5 0

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  • Cook 15 mins
  • 15 mins

    15 mins

  • Serve 4 Servings


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


1Preheat a barbecue grill or char-grill pan over a high heat. Brush both sides of bread and mushrooms with oil. Char-grill bread for 2 minutes each side then char-grill mushrooms for 3 minutes on each side or until tender. Remove.

2Meanwhile, bring a medium saucepan of water to the boil. Gently add eggs and stir until water returns to the boil. Cook for 4 ½ minutes for soft-boiled eggs, or until cooked to your liking. Drain and refresh under cold water. Gently crack shells and peel.

3Combine 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.

Tip:*Labneh is available in specialty cheese section of some supermarkets and fruit and veg grocers. You can replace with feta or goat’s cheese.