Description
Tender mushroom steaks are topped with a sweet potato and mince hash, avo salsa and a poached egg.
Ingredients
Hash
2 (620 g) medium sweet potatoes
2 Tbsp (30 ml) olive oil
½ (80 g) large onion, finely chopped
300 g Quorn Soy-Free, Meat-Free Mince
2 Tbsp (30 ml) pesto
salt and pepper
Salsa
1½ (375 g) large avocado, diced
½ (80g ) red onion, finely chopped
2 tsp (10 ml) olive oil
2 tsp (10 ml) lemon juice
salt and pepper
To Serve
6 (600 g) large black mushrooms, fried
6 large eggs, poached
handful small basil leaves
Instructions
Hash
Place the sweet potatoes in a pot of salted water. Bring up to a boil and cook for 8 minutes. Drain and dice the sweet potatoes.
Heat the olive oil in a large pan over medium heat; add the onions and sauté for 2 minutes. Add the mince and fry, 8 minutes. Add the sweet potatoes and sauté until tender, 6-8 minutes. Stir in the pesto and season it to taste.
Salsa
Combine all of the ingredients and season to taste.
To Serve
Top each of the mushrooms with a portion of the hash. Add a poached egg and some salsa. Garnish with basil leaves.
Notes
For carb lovers, the mushrooms can easily be replaced with a slice of crunchy sourdough toast.
