Avocado, Mushroom & Poached Egg on Sourdough

All my favourite things put together to make a delicious brunch recipe! 

Ingredients

• One slice of toasted sourdough bread
• 1/2 avocado
• Handful sliced chestnut mushrooms
• Poached egg
• Spinach, rocket and watercress salad leaves
• 1 tbsp. extra virgin olive oil
• Salt & pepper to taste

Directions

1. Pop the kettle on to boil the water for the egg
2. Grease the outsides and bottom of a saucepan for the egg
3. Heat some of the oil in a frying pan and saute the mushrooms until softened
4. Pour the boiling water into a saucepan and pop on a low heat to gently simmer the water
5. Using a tablespoon stir the water so that there is a whirlpool effect in the middle of the water
6. Gently crack the egg into that whirpool, leave on a low simmer and pop the timer on for 4 minutes if you want a gooey yolk or 5-6 if you prefer a harder yolk
7. Pop the sourdough on a plate and drizzle the remaining olive oil on the toast
8. Smash the avocado in a bowl using a fork and spoon it onto the bread
9. Add the mushrooms 
10. Gently pop the poached egg on top once cooked and cut open the yolk for that amazing #yolkporn
11. Add the salad leaves 
12. Sprinkle salt & pepper to taste

Enjoy!

With love, Tash ❤ x