Hello everybody, it’s Louise, welcome to our recipe site. Today, I’m gonna show you how to make a distinctive dish, poached egg, bacon, mushroom & smashed avocado rye bread. It is one of my favorites. This time, I am going to make it a bit tasty. This will be really delicious.
Poached Egg, Bacon, Mushroom & Smashed Avocado Rye Bread is one of the most popular of recent trending meals in the world. It is enjoyed by millions daily. It’s easy, it’s quick, it tastes delicious. They’re fine and they look wonderful. Poached Egg, Bacon, Mushroom & Smashed Avocado Rye Bread is something that I have loved my whole life.
I served those delectable mushrooms over a slice of buttered, toasted sourdough bread and topped it all off with a couple of poached eggs. Add a couple of slices of bacon on the side and dig in! Creamed Mushrooms with Poached Eggs - Creamy sauteed mushrooms and poached eggs over toasted, buttered sourdough bread.
To get started with this particular recipe, we have to prepare a few ingredients. You can have poached egg, bacon, mushroom & smashed avocado rye bread using 7 ingredients and 5 steps. Here is how you cook that.
The ingredients needed to make Poached Egg, Bacon, Mushroom & Smashed Avocado Rye Bread:
- Make ready Rye Bread
- Get Bacon
- Make ready Avocado
- Take Mushrooms
- Make ready Olive Oil
- Prepare Chilli flakes
- Prepare Eggs
Fry until the mushrooms have softened, then turn the heat to low and wilt the spinach in while you cook the gnocchi and eggs. Fill two large pans with boiling water and add a pinch of salt to each. In one pan, pour in the gnocchi. In the other pan, poach the eggs.
Instructions to make Poached Egg, Bacon, Mushroom & Smashed Avocado Rye Bread:
- Lightly grill the rye bread each side
- Poach eggs so that the yolks are runny
- Mash avocado with a little olive oil and chilli flakes
- Slice button mushrooms and heat in a pan with a little butter for 5 mins
- Plate up as in the photo for a delicious brunch
Put the bacon in the oven and cook for fifteen minutes or until crispy and rigid. Top with a Poached Egg, some watercress and a shard of crispy bacon. Drizzle around the Buerre Blanc and serve. The Shitake mushroom is the best to make this recipe. Originally poached eggs are used in traditional American breakfast or lunch menu.
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