Cherry Tomato, Wild Mushroom, Crisp Prosciutto and Poached Egg Bruschetta

Sautéed mushrooms and tomatoes topped with a poached egg and crisp prosciutto on toasted country-style bread.

Mushrooms Breakfast Egg Brunch

Estimated Nutrition

Calories

782.4

kcal / serving

782.4 kcal total

Carbs

31.5g

per serving

31.5 g total

Fat

62.1g

per serving

62.1 g total

Protein

24.8g

per serving

24.8 g total

Cook Time

minutes

Serves

person

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

CondimentsSauces

tbsp

tbsp

Dairy

piece

free-range

GrainsCereals

slice

White Country-Style Bread

toasted

Meat

slice

Prosciutto

NutsSeeds

to taste

Salt

to taste

Black Pepper

freshly ground

OilsFats

tbsp

Olive Oil

Vegetables

Wild Mushrooms

trimmed and wiped clean

Cherry Tomatoes

Method

Fry mushrooms in 15ml olive oil and 15g butter for 5 minutes until softened.

Cook tomatoes and balsamic vinegar in 15ml olive oil for 5 minutes until soft.

Boil water, add white wine vinegar, and create a whirlpool with a spoon.

Poach the egg in the whirlpool for 3 minutes and drain on paper.

Fry prosciutto in remaining olive oil for 2 minutes until crisp.

Top toasted bread with mushrooms, tomatoes, egg, and prosciutto.

Season with salt and pepper and serve immediately.