Toasted Bread with Mushrooms, Avocado Smash, Poached Egg and Grilled Tomatoes
Mother’s Day is just around the corner and here is a delicious way to treat your mum this special day. What could be better than letting her sleep in and then treat her to a scrumptious breakfast in bed with her favourite cup of tea and of course, the bubbles! The recipe is super simple, one that can be achieved by anyone with basic cooking skills. Also, you can customise it depending on what your mum likes best like replacing the tomatoes with asparagus (or even bacon, if she fancies so) or have fried eggs instead of poached. While the below is for one person, the recipe can be easily bulked up to serve more people.
Mixed mushrooms
  • 1/2cup white button mushrooms; sliced
  • 1/2cup brown mushrooms; sliced
  • 1/2cup shitake mushrooms; sliced
  • 2tbsp olive oil
  • 1/2tsp lemon juice
  • Lemon rind
  • 1/2tsp dried oregano
  • 1tsp fresh parsley leaves; finely chopped
Avocado Smash
  • 1 ripe avocado
  • 1 small garlic clove; grated
  • 1/2 lemon
  • eggs
  • Chilli flakes
  • 1-2 medium ripe tomatoes
  • Parmesan
  • Saltto season
  • Freshly milled black pepper; to season
To garnish
  • Fresh parsley leaves
  • Chilli flakes
  1. To prepare the mushrooms, heat olive oil in a pan and flash fry the mushrooms on high heat (so that too much water is not released). Add lemon juice, grated lemon rind, season with salt, dried oregano and pepper. Mix well and finish off with parsley leaves. Keep aside.
  2. To prepare the avo smash, scoop out the avocado into a bowl and mash well with a fork. Add the grated garlic, chilli flakes, lemon juice and season with salt. Mix well and keep aside.
  3. To make the poached egg, bring a pot of water to the boil (a deep pot is necessary). Break open an egg (with yolk intact) into a small bowl rather than directly into the pan. Add a dash of vinegar to the water; once it begins to boil, reduce heat to medium and rotate the water lightly with the end of a ladle to create a sort of whirlpool. Pour the egg from the bowl into the swirling water in a slow but swift motion. Allow the egg to come together and cook for 2-3 minutes. Remove using a slotted spoon and place on a kitchen roll to absorb excess water.
  4. Cut the tomatoes in half; season with salt and a bit of oil and grill on high for a minute or two.
  5. Toast the bread slices and keep aside.
  6. To assemble, spread the avo smash on both the bread slices. Stack the slices and top with the mushrooms; grate the Parmesan on top and garnish with parsley leaves. Place the poached egg on top and season with salt, pepper and chilli flakes. Place the grilled tomatoes to the side of the plate.
  7. Serve with love!