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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.

VegetarianHealthyMushroomsItalian-InspiredBrunch

Estimated Nutrition

Per Serving Total
Calories 1184.2 kcals 1184.2 kcals
Carbohydrates 32.1 grams 32.1 grams
Fat 105.4 grams 105.4 grams
Protein 27.8 grams 27.8 grams
Cook Time
15 mins
Produces
1 person
Allergies
Vegetarian
Vegan
Dairy Free
Gluten Free

Ingredients

CondimentsSauces
10
ml
Balsamic Vinegar
Dairy
25
g
Butter
75
ml
Double Cream
2
piece
Eggs
poached free-range
GrainsCereals
1
slice
Ciabatta Bread
NutsSeeds
1
clove
Garlic
finely chopped
1
tbsp
Sage
chopped fresh
1
pinch
Salt
to taste
1
pinch
Black Pepper
to taste
2
sprig
Thyme
fresh
2
sprig
Rosemary
fresh
1
tbsp
Parsley
chopped fresh for garnish
OilsFats
30
ml
Olive Oil
for drizzling ciabatta
30
ml
Olive Oil
for searing tomatoes
Vegetables
0.5
piece
Shallot
finely chopped
100
g
Wild Mushrooms
roughly chopped
150
g
Vine Tomatoes

Steps

  • Preheat the oven to 180°C.
  • Drizzle olive oil over the ciabatta and griddle in a hot pan until golden-brown.
  • 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.
  • 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.