Toast Chanterelle with avocado and egg
Equipment
- frying pan
- toaster / oven / grillpan
Ingredients
- 4 slices bread sliced thick enough
- 2 avocados
- 300 gr Chanterelles fresh mushrooms
- 100 gr Enoki fresh mushrooms
- ¼ lemon only the juice
- 1 tbl spoon coriander fresh chopped
- 1 tbl spoon parsley fresh chopped
- 2 cloves garlic
- 2 egg yolk
- 2 tbl spoon olive oil
- 1 t spoon Nigella seeds
- 2 tbl spoon pine nuts toasted
- salt and pepper
Instructions
- Mash the flesh of the avocados with a fork. Mix with the coriander, lemon juice, pepper and salt. Set aside and cover with plastic wrap.
- Clean the Chanterelles and enoki mushrooms. You can also choose a different mixture, but it is just the Chanterelles that have a special taste. Do NOT rinse them with water! Brush gently with a brush.
- Drizzle the slices of bread with some olive oil and toast them. (can also be done in the oven or on the grill pan)
- Shred the garlic. Put 2 tbsp olive oil in the pan, fry the garlic briefly and add the mushroom mixture. Stir fry for a few minutes. When they are almost done, add the chopped parsley and season with salt and pepper.
- Toast the pine nuts over a low heat.
- Spread the toast with a generous layer of the avocado puree. Place the fried Chanterelles on top. Carefully put the egg yolk on top. Finish with Nigella seeds and the toasted pine nuts.
Notes
Foodblog
by Patricia
I am Patricia, energetic 40'er, architect, business manager and food blogger. Living in Andalusia but from Flanders - Belgium. Mother of 2 active and creative kids who, together with my husband Geert, form the tasting team of the first order!
Cooking has become a passion. Everything starts with devising an original recipe and that’s when my love for food photography & styling comes across…
In my blog you will get to know my healthy Mediterranean fusion cuisine!
Buen provecho!
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