Wild Mushroom Bruschetta with Poached Eggs and Balsamic Tomatoes

Toasted ciabatta topped with creamy wild mushrooms, served with poached eggs and oven-roasted balsamic tomatoes.

Vegetarian Healthy Mushrooms Italian-Inspired Brunch

Estimated Nutrition

Calories

1184.2

kcal / serving

1184.2 kcal total

Carbs

32.1g

per serving

32.1 g total

Fat

105.4g

per serving

105.4 g total

Protein

27.8g

per serving

27.8 g total

Cook Time

minutes

Serves

person

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

CondimentsSauces

Dairy

piece

poached free-range

GrainsCereals

slice

Ciabatta Bread

NutsSeeds

clove

Garlic

finely chopped

tbsp

Sage

chopped fresh

pinch

Salt

to taste

pinch

Black Pepper

to taste

sprig

Thyme

fresh

sprig

Rosemary

fresh

tbsp

Parsley

chopped fresh for garnish

OilsFats

Olive Oil

for drizzling ciabatta

Olive Oil

for searing tomatoes

Vegetables

0.5

piece

Shallot

finely chopped

100

Wild Mushrooms

roughly chopped

150

Vine Tomato

Method

Fry shallots, mushrooms, and garlic in butter for five minutes until coloured.

Add cream and simmer until reduced, then stir in sage and seasoning.

Sear tomatoes and herbs in an ovenproof pan with oil.

Preheat the oven to 180°C.

Drizzle olive oil over the ciabatta and griddle in a hot pan until golden-brown.

Drizzle with balsamic vinegar and roast in the oven for six minutes.

Place mushrooms on the toast and top with poached eggs.

Serve with tomatoes and garnish with fresh parsley.