Garlic Mushrooms on Sourdough With a Fried Egg
- Contains Dairy
- Contains Wheat
- Contains Eggs
Prepared with
Ingredients
- 2 ½ tbsp oil, divided
- 10oz Portobello mushrooms, sliced
- 1 garlic clove, crushed
- 1 tsp fresh thyme, chopped
- 1 tbsp butter
- Juice of ¼ lemon
- Salt, as desired
- Ground black pepper, as desired
- 2 medium eggs
- Pinch chili flakes
- 2 slices sourdough bread
- 0.35oz Parmesan, shaved
- 0.5oz crispy fried onions
Instructions
Step 1
To install the flat plate, position it flat on top of the heating element and gently press down until it sits into place. Close the lid.
Step 2
Turn dial to GRILL, set temperature to MEDIUM, and set time to 10 minutes. Select START/STOP to begin preheating (preheating will take approx. 6 minutes. When unit beeps to signify it has preheated and ADD FOOD is displayed, open lid. Add 1 tablespoon oil, leave lid open and add mushrooms. Cook for 4 minutes, stirring frequently until browned all over. Add garlic, thyme, butter, lemon juice and salt and pepper. Cook for a further 2 minutes. Remove from flat plate and set aside.
Step 3
Add 1 tablespoon oil to the right side of the griddle and fry eggs for 2 minutes, then close lid and cook for a further 2 minutes. Brush the sourdough with the remaining ½ tablespoon sunflower oil and place face down on the left side of the griddle for the remaining 30 seconds of egg cook time. If time is running low, use the up arrow on the right side of the display to add more time.
Step 4
Remove bread from flat plate, place on a plate or serving platter and top with mushroom mix. Sprinkle the eggs with chili flakes and place on top of the mushrooms. Top with parmesan cheese and crispy onions.