Cheesy chorizo mushroom with egg and avo toast

The perfect brunch combo when you want to mix it up a bit. Personally, I could eat a truck full of avo toast, but sometimes its nice to have little bits of a few different things on your plate rather than a big pile of one type of food.

Serves 1

Ingredients:

-1 large mushrooms

-1 inch section of chorizo

-A pinch of grated parmesan cheese

-1 slice of bread (I used rye bread)

-half a ripe avocado

-1 egg

-A handful of rocket

-A few cherry tomatoes

-A handful of nuts

-A drizzle of balsamic vinegar

-a teaspoon of white wine vinegar (or regular vinegar if that’s what you have in)

Method:

  1. Take the stalk-bit out of the mushroom. Chop up your chorizo and scatter inside the mushroom then sprinkle the cheese on top. Pop under the grill on a medium-high setting.
  2. Pop your slice of toast in the toaster and then boil the kettle and pour into a small saucepan until its half full. Bring to the boil and add the teaspoon of white wine vinegar. Take a spoon and stir the water until you create a whirlpool, crack the egg gently straight into the centre of the whirlpool, pop on a timer for 2 minutes.
  3. Grab your toasted piece of bread and spread your avocado on top, then pop it on a large plate.
  4. Grab a handful of rocket and place on the plate, chop your tomatoes and scatter on top along with the nuts, then drizzle with balsamic vinegar.
  5. By now, your egg should be done. Scoop it out of the pan and gently pat and excess water off with a piece of kitchen roll. Place the egg on top of your avocado toast.
  6. Remove your mushroom from the grill and pop on the plate next to everything else.

That’s your lovely brunch ready to eat!

mush1

 

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