Preparation time is 40minutes
Total time is 40minutes
Serve is for 4 people
Difficulty level: 3 out of 4
25 Ingredients
Number of servings
4
Avocado & pickled onion
- 1/2 small red onion, thinly sliced into rounds
- 2tablespoons red wine vinegar
- 2 slices white sourdough, toasted
- 1 Shepard avocado, roughly mashed
- 1teaspoons baby capers
- 4 small basil leaves
Herbed eggs
- 2tablespoons whole egg mayonnaise
- 1teaspoons Dijon mustard
- 1/4 cup mint leaves, shredded
- 1/4 cup dill
- 2 free range eggs, soft boiled, quartered
- 2 slices white sourdough bread, toasted
- 1 lemon, cut into wedges
Ricotta & honey
- 1/2 cup smooth ricotta
- 1 small orange, zested, juiced
- 2 slices white sourdough, toasted
- 2tablespoons honey
- 1tablespoons thyme leaves
Sautéed garlic & lemon mushrooms
- 20grams unsalted butter
- 100grams Swiss brown mushrooms, halved
- 1 clove small garlic , crushed
- 1/2 small lemon, juiced, zested
- 4 sprigs continental parsley, leaves picked, finely chopped
- 2 slices white sourdough bread, toasted
- 1/2 cup smooth ricotta
Description
Jazz up your morning sourdough with scrumptious flavour combinations for an easy yet impressive breakfast.
Method
Step 1 of 4
To make ricotta and honey topping, combine ricotta and orange zest in a small bowl. Spread sourdough with ricotta mixture. Top with orange slices. Drizzle with honey and sprinkle with thyme. Serve.
Step 2 of 4
To make avocado and pickled onion topping, place onion in a small bowl. Add vinegar. Set aside for 15 minutes to pickle slightly. Drain. Spread sourdough with avocado. Top with pickled onion, capers and basil. Serve.
Step 3 of 4
To make herbed egg topping, combine mayonnaise, mustard, half of the mint and half of the dill in a small bowl. Add egg and stir to combine. Top sourdough with egg mixture. Scatter over remaining mint and dill. Season with freshly cracked black pepper. Serve with lemon wedges.
Step 4 of 4
To make sautéed garlic-and-lemon mushroom topping, heat butter in a large frying pan over medium-high heat until melted and foaming. Add mushrooms. Cook, stirring, for 3 minutes or until golden. Add garlic, lemon zest and juice and cook, stirring, for a further 1 minute or until combined. Stir in parsley. Spread sourdough with ricotta, then top with mushroom mixture. Season with freshly cracked black pepper. Serve.
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