A classic brunch with a sneaky layer of melted cheese under the avocado, plus a deceptively simple recipe for an egg salad that is fit for a king. Also incidentally vegetarian.
Servings: 2
Ingredients
- 2 slices of sourdough
- 50 g Low fat shredded mozzarella
- 1 small avocado
- 2 Portobello mushrooms
- 5 eggs
- 1 tablespoon Kewpie mayo
- Salt and Pepper to taste
- Tajin and scallions for garnish
Instructions
- Boil eggs in water for 7 minutes, then immediately put them in a cold water bath.
- Preheat oven to 150C/300F. Cover the pieces of bread with shredded cheese. Toast for 5 minutes, or until cheese has melted.
- Raise oven temperature to 200C/400F. Oil and season the portobello mushrooms, and roast for about 20 minutes, flipping once halfway through.
- While mushrooms roast, peel the eggs. Cut two into slices for the toast. Mash the rest of the eggs in a bowl with kewpie mayo, salt and pepper. Keep it in the refrigerator until ready to serve.
- Halve and deseed the avocado. Arrange avocado slices on top of the cheese toast, and sprinkle lightly with salt.
- Top avocado toast with slices of egg, and serve with egg salad on the side.