Brunch o clock is fast approaching! Pimped some classic avo toast, thought you would enjoy 🙃. This, and lots more ready for you all this weekend @londonteagarden in Pimlico! Tickets are selling for yoga and brunch but there are still some left, deets in the bio! 🧘🧘🥑 Takes 20 minutes, makes 4 work lunches
A 250g pack of mushrooms, sliced thickly into 2cm slices
Rosemary, finely chopped
Salt and pepper
White wine vinegar
1) Put a saucepan on a high heat. When up to temperature lay the mushrooms flat in the pan, without any oil, to dry fry. Cook for 5 minutes or so until brown and crispy. Season with salt and pepper, throw in a sprinkle of rosemary and a touch of olive oil. Set aside.
2) Fill a saucepan with water, add a splash of white wine vinegar and a touch of salt. Bring to a light rolling boil. Crack a fresh egg into the water, turn the heat down and poached gently. Take out and drain when cooked to your liking.
3) Toast some bread, scoop out half an avocado onto the toast with a touch of salt and pepper. Pile on the mushrooms and top with the poached egg.