Sunday Brunch
Treat yourself to a delicious brunch of solft boiler eggs, roasted tomato, fresh avocado and garlic parsley portobello mushroom.
Ingredients 10
2 eggs, soft boiled
1⁄2 tomato, halved
1⁄4 avacado, sliced
1 portabello mushroom
1 garlic clove, crushed
1 sprig parsley, diced
1 tsp butter
Drizzle extra virgin olive oil
Pinch lemon pepper seasoning
Pinch mrs dash
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Method 6
Crush the and finely chop the . Add to the together with the .
Bring water to a boil and add . Boil for 7 minutes and remove to place immediately into an ice bath and peel shells.
Meanwhile, add a drizzle of olive oil to a frying pan on medium-high heat and cook the with the lid on for about 5 minutes until nearly cooked through.
Half the and slice the .
Once the is nearly done, remove the lid and add the cut side down to the frying pan. Cook until browned.
Arrange all on a plate and season to taste.
