Ingredients
2 eggs per person
1 avocado, peeled and sliced
200g button mushrooms
2 pieces sourdough
English Spinach leaves for garnish
Olive oil
Salt and pepper
Lime juice (optional)
Method
Line a baking tray with baking paper and place quartered mushrooms on tray, drizzle with olive oil, salt and pepper and mix with your hands to ensure good coverage. (Tip: Oaky Creek Garlic & Rosemary Salt is also great here). Place in oven and cook for 25 minutes. Meanwhile toast bread to desired liking. Poach eggs in lightly vinegared boiling water and place on toasted sourdough. Spoon mushrooms on the side. Season sliced avocado with a little lime juice, salt and pepper and serve on the plate with eggs and mushrooms. Add some English Spinach leaves as garnish. Serve immediately.
