Avocado Stuffed Mushrooms with Poached Egg

Avocado Stuffed Mushrooms with Poached Egg

Just like people do with other peoples fashion choice, (not me, I couldn’t tell you the different between a mule and a loafer) I will put my hands up to say that I judge people by their food likes and dislikes. Not enough to say, you can’t sit here if you don’t eat the same as me, but people who look down and claim mushrooms are the work of the devil, must have a little bit of the devil inside of them, because mushrooms are sent straight from heaven, and this recipe is going to prove just that.

A juicy, thick and meaty field mushroom is slowly roasted in its own juices with garlic and sea salt, stuffed with a slightly spicy avocado and topped with sweet roasted tomatoes and a poached egg.

This is a brilliant alternative to the normal poached eggs and avo on toast, and is a little bit lighter due to the swap of bread to a mushroom, but still filling enough to get you through the day.


The combination of flavours here is just something that makes my heart sing, its perfect for a lazy Sunday brunch or a quick week-day breakfast. To make things easier, you can pre-poach your eggs and keep them in the fridge for up to 3 days, just drop in hot water to reheat.

Ingredients:
2 Field Mushrooms
1 Clove of Garlic
Sea Salt + Black Pepper
2 Avocados
Small pinch of Chilli Flakes
1 Slice of Red or White Onion
6 Vine Tomatoes
2 Eggs
White Wine Vinegar
Olive Oil

Method:

Add a pan of water with a few splashes of White Wine Vinegar on to boil- once it has hit boil, turn it down to simmer.

Add your crushed garlic and sea salt to a little oil and mix.

Remove the core from your mushrooms and place on a tray and drizzle over your garlic oil.

Toss your halved tomatoes in the oil and then using a spoon, place them on the tray (you don’t want them to be swimming in the oil just lightly coated)

Bake on a low heat for 5/6 minutes.

Make sure your pan is at a rolling simmer and make a gentle whirl pool with your spoon, crack in your egg, and using a slotted spoon help ease the white over the yolk, then leave to cook for 3/4 minutes.

To check the white, slowly lift out the water and touch, you want it to be slightly firm.

Transfer to a teatowl/ kitchen paper and dab dry. Sprinkle with cracked black pepper.

In a bowl, mash your avocado, add in diced onion, salt, pepper and chilli flakes and mix together.

Remove your mushrooms from the oven, place the avocado mixture inside, top with your tomatoes and finish with your poached egg.

Enjoy that #yolkporn.

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1 Comment

  1. July 28, 2017 / 2:46 pm

    Oh my god, it looks like a piece of art! I’m a 100% poached egg, avocados, and mushrooms lover, but I’ve never though of combining them in one dish! Thanks for the inspo!
    Greeting from the fellow London HBC blogger 😉

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