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Breakfast Mushrooms with Mince Hash

Breakfast Mushrooms with Mince Hash and Poached Eggs

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Tender mushroom steaks are topped with a sweet potato and mince hash, avo salsa and a poached egg.

  • Makes : 6 |
  • Difficulty:

  • Prep Time : 25 mins |
  • Cook Time : 40 mins
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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

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.

TIP: For carb lovers, the mushrooms can easily be replaced with a slice of crunchy sourdough toast.