Avocado Mushrooms On Toast
This is a great, simple breakfast to make on mornings where you want something a little more special. The avocado base is deliciously creamy and tastes amazing topped with the garlicky mushrooms and crunchy pine nuts.
- For the avocado base:
- the flesh of 1 large or 2 small avocados
- basil
- 1 garlic clove, peeled
- pine nuts
- 1 tablespoon tahini
- juice of half lemon
- 1 tablespoon of olive oil
- 2 tablespoons of water
- pinch of salt
- For the mushrooms & toast:
- 250g mushrooms
- 3 garlic cloves
- 2 tablespoons of pine nuts
- Drizzle of olive oil
- Pinch of salt
- Juice of 1 lemon
- 2-4 slices of bread
- Place all of the avocado base ingredients into a blender or food processor and pulse until broken down but still a little chunky.
- Place a large pan over a medium heat and add a drizzle of olive oil. Once warm, add the mushrooms, pine nuts, garlic and a pinch of salt. Cook for 5-10 minutes until soft.
- Toast the bread before spooning some of the avocado mixture on top of each slice, you can use a spoon to spread it out evenly.
- Top with the mushrooms from the pan, a sprinkle of fresh basil, a pinch of black pepper and a squeeze of lemon juice.