As it’s the weekend I thought I’d give you a tasty brunch recipe.
I LOVE BRUNCH.
Everyone knows this.
In other news, I don’t know how I’ve only just discovered how amazing eggs and avocados are together. Now I can’t have either on their own, I can only eat them together.
And hot cheese is just…well, it’s bloody good. Plus a crusty topping and juicy mushroom. Ahhhmaghaad. It’s all nice. Just, all of it.
Sorry that the above is just a collection of sentences about me drooling over various ingredients, but I’ve just eaten this and I can’t stop thinking about it.
You will need:
A portobello mushroom
1 tbsp cream cheese
1 tbsp feta
1 tbsp bread crumbs
1 tsp tarragon
1 tsp cider vinegar
1/2 avocado, sliced
Scattering of walnuts
Handful of watercress
For the dressing:
1 tbsp olive oil
1 tbsp balsamic vinegar
1 tsp honey
Drizzle the mushroom with olive oil, season and place into a hot oven for 15 minutes. Bring a frying pan of water, salt and cider vinegar to the boil for the eggs.
Put the grill on to heat and combine the feta and cream cheese in a small bowl.
Remove the mushroom from the oven and spoon in the feta into the centre. Sprinkle with the breadcrumbs and tarragon. Palace under the grill for about 5 mins or until golden brown.
Crack the egg into the boiling water and leave to poach for 3 mins or until cooked to your liking.
To make the dressing, combine all of the ingredients and whisk with a fork.
Place the watercress onto a plate and sprinkle with the walnuts. Place the avocado in the middle, and lay the mushroom on top, followed by your poached egg. Drizzle with dressing. Enjoy!