Ingredients
- 350g King Oyster mushroom
- 3 tbsp olive oil
- 2 garlic cloves, crushed
- 1tsp ground cinnamon
- 6 sprigs of basil leaves
- 1 tsp chilli flakes
- 2 slices of bread
- 2 large eggs
- 1/4 cup sour cream, to serve (optional)
Instructions
- Preheat oven to 220C
- Mix the mushrooms with 1tbsp olive oil, 1 garlic clove, 1/2 tsp cinnamon, salt, and pepper.
- Line a baking tray with foil and spread out your mushroom mix and bake for about 15-20 minutes.
- Chop the bottom chewy ends of the trumpet and toss the mushrooms with basil once you remove them from the oven.
- Mix together the remaining oil, cinnamon, garlic clove, chilli flakes, some salt and pepper.
- Brush the spice oil on the slices of bread.
- Heat a pan on medium heat and toast the bread on both sides. Time this closer to when you are done with all the prep so that your toast is hot.
- Poach the two eggs in a deep pan for 2 minutes 45 seconds to have a runny yolk.
- Construct by placing the mushrooms on top of the toast and the poached eggs on top of the mushrooms and enjoy!
- Serve with some sour cream if you like.
Gouda Together 