By Aman Hardawa
Creamy mushrooms, fried eggs on toast
9 steps
Prep:8minCook:8min
A vegetarian breakfast with a tense creamy nutty mushroom taste that sits at the back of the palate. The mushrooms need to be chopped as small as possible. The eggs and bread is totally up to you, better the quality. Sumac is desirable but it's a great spice to keep in the pantry as it gives the lemon citrus taste without drowning your plate with juices. Hope you enjoy.
Updated at: Thu, 17 Aug 2023 12:55:40 GMT
Nutrition balance score
Unbalanced
Glycemic Index
57
Moderate
Glycemic Load
11
Moderate
Nutrition per serving
Calories314.5 kcal (16%)
Total Fat19.8 g (28%)
Carbs19.4 g (7%)
Sugars6.3 g (7%)
Protein14.8 g (30%)
Sodium1127.7 mg (56%)
Fiber2.6 g (9%)
% Daily Values based on a 2,000 calorie diet
Instructions
Step 1
Chop mushrooms very tiny and parsley separately. You will need some parsley for garnish so keep a little aside for finishing.
Step 2
Add to a bit pan without oil, it'll enhance the flavour and remove as much moisture.
Step 3
Once mushrooms are ready to remove you will need to add chopped parsley and a spoon of cream cheese.
Step 4
Use Balsamic vinegar to loosen the cream cheese, 2 tbsp at the most.
Step 5
Add salt and pepper to taste. Remove and set aside to rest.
Step 6
At this moment prepare your toast, get butter ready for the toast.
Step 7
Fry the 2 eggs in a pan, use a little butter for the eggs to fry in. I usually rub the butter onto the pan whilst it warms up and then add the eggs when I'm happy with the temp.
Compile it all together
Step 8
Spoon the mushroom mixture onto the buttered toast, then add the 2 fried eggs
Step 9
Sprinkle with some left over parsley, salt, pepper and sumac for the nice lemony finish.
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