Mushrooms & smashed avocado w/ poached egg
Serves 2
- 60g oyster mushrooms
- 60g flat cup mushrooms
- 2 garlic cloves crushed
- small bunch basil leaves
- 2 tbsp olive oil
- 1 scoop Cricket Hop Co. flour
- pinch salt and pepper
- 1/2 avocado peeled and stoned
- 2 free range eggs
- 2 slices cricket sourdough bread (see breads)
- 30ml white wine vinegar
- 300ml water
Bring a pan of water to the boil and heat a separate frying pan with oil. Fry the mushrooms, adding the garlic. Season and reduce the heat. Add some basil leaves, keeping a few for garnish. Add a splash of vinegar to the boiling water and poach the eggs for 2-3 mins. Meanwhile cut the avocado removing the seed, mash it up in a bowl and season with cricket flour, salt and pepper. Toast the bread, then remove eggs when soft. Add the avocado to the toast then add mushrooms followed by the eggs. Finish with a drizzle of oil, cracked pepper and the remaining basil.