toasted sourdough with indie mushrooms with crumbed cottage cheese,poached eggs, black sesame & Guacamole

If you are wondering to improvise the classic Avocado on Toast with robust Indian spices.

Don’t worry we got you ..!!

This recipes presents you a perfect accompaniment for your Sunday breakfast. The most versatile button mushrooms tossed with Indian spices, poached eggs traditional guacamole with a twist on a crunchy sourdough. The cherry on the cake would be freshly brewed coffee to give you an experience of your favorite cafe at home.

Lets dive in.

Ingredients

• Avocado - 1 no.

• Artisan Sourdough- 4 slices

• Eggs- 4 no.

• Cottage cheese (Paneer)- 50gms

• Toasted black sesame seeds- As garnish

• Red onions- 1/2

• Tomatoes- 1/2

• Lime juice- 50ml

• Garlic- 10gm

• Cilantro- 1/4 bunch

• Button Mushrooms- 200gms

• Turmeric powder- 10gms

• Coriander powder- 10gms

• Red chilly powder- 5gms

• Garlic (optional)- 2 cloves

• Chilly Oil (optional)- As Garnish

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METHOD:

MISE EN PLACE:

• Slice Sourdough into 15-20mm and lay on a flat tray.

• Thinly slice mushrooms and garlic and keep aside.

• For guacamole, finely chop onions and tomatoes (really fine) and chiffonade coriander.

• For poached eggs, have a pot of boiling water and vinegar for poaching(equal parts of water and vinegar).

MUSHROOM MIX:

• In a medium heat, heat oil in a frying pan. Add chopped garlic and you must hear the sizzle to move to next step. Add mushrooms and spices and give cook for at least 10-12mins.

• Once mushrooms are brown and release moisture, add crumble cottage cheese, chopped coriander and dash of lime. Keep aside.

GUACAMOLE:

• Cut avocado in half and scoop out the shell. Smash the avocado and mix it well with finely chopped onions, tomatoes and coriander.

• I like to smash them with hands and mix everything in a bowl using gloves. You can use a hand blender if needed.

• Add lime and season well.

• Refrigerate it before serving.

POACHED EGGS:

• In the boiling water, add salt and make a swirl using a ladle (strainer works perfectly too).

• Slowly crack the eggs in the water and cook until egg whites have combined together and cooked thru.

• It will take approx. 3-4 minutes for a medium soft poached eggs.

• On a flat plate, arrange chux or paper and place the eggs to remove excess moisture. Trim the eggs using a pairing knife or scissors.

ASSEMBLING THE DISH:

• Toast the sourdough in a salamander or flat grill with butter.

• Apply guacamole and mushroom mix.

• Place poached eggs carefully and sprinkle with sesame seeds.

• Drizzle chilli oil and garnish with watercress or micro herbs. Serve warm.