There is nothing I enjoy more than a nutritious wholesome breakfast with a great coffee. Making cafe style toasts at home is one of my go-to-breakfasts, especially after night shift!
Here is one of my favourites: Mushroom, Spinach and Feta Sourdough. The beauty is, there is no wrong answer with gourmet toast. You can mix it up with pretty much anything you please.
600g mushrooms, trimmed and sliced (I used a mushroom mix that I picked up at my local fruit market)
2 crushed garlic cloves, plus extra ½ garlic clove
4 thyme sprigs, leaves picked and chopped, plus extra to serve (optional – I am a herb lover)
200g baby spinach or ½ bunch Kale, stems removed, with leaves torn off
Juice of ½ lemon
350g sourdough loaf, halved horizontally
200g soft feta cheese (you can replace this with Avocado – another one of my favourites)
Some beetroot hummus, dill, radish and pepitas to serve (all optional).
1. Heat a frypan, barbecue, or a sandwich press to high heat. Yes I have made this at work before where all I had was a sandwich press, it worked well.
2. Once the pan is hot add the mushrooms, crushed garlic and thyme. Season with some salt and pepper. Cook for 3 minutes, tossing regularly, until mushroom are tender. I don’t add any butter or oils to my cooking but if you like to I would recommend to add around 40g of butter OR once the pan is very hot and the mushrooms are sizzling you can add a small splash of water which also helps to caramelize and tenderise the mushrooms the same as butter.
3. Add kale or spinach (or both) to the mushroom mix and cook until wilted. Add lemon juice and toss to coat.
4. Rub a dash of olive oil into the sliced sourdough (optional). Grill the sourdough on the BBQ for approx. 2 minutes or until charred on one side. Rub charred side with remaining half garlic clove. If you don’t want to use the BBQ you can grill the bread in the oven, sandwich press or toast it in your toaster.
5. Spread feta cheese (or the Avo, or both) over charred side of sourdough and top with the mushroom mixture and any other toppings of choice. Scatter with pepitas and herbs, season and slice to serve.
* Besides smashed avo I have also used many other variants like sundried tomatoes, grilled eggplant, artichokes, roasted capsicum, leftover roast pumpkin and turmeric cauliflower rice. Let your imagination loose.
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