I love brunch – both with, and without, an alcoholic tipple! It’s so versatile and so easy to make – and great for sharing. I’m a huge lover of avocado, and like to vary up the usual avocado smash on toast. This is my super easy Avocado, Tomato, and grilled Mushrooms on Gluten Free Sourdough toast.
Ingredients:
2 chunky slices of Gluten Free Sourdough loaf
Half an Avocado
1 on the vine Tomato
2 large mushrooms (or 4 small/medium)
Salt and Pepper to season
Spray oil for cooking
Method:
Slice the mushrooms fairly thickly – you want to have chunky mushroom pieces for texture, rather than small soft slices. Spray oil into a small frying pan and place over a medium heat. When the oil is hot, add the sliced mushrooms.
While the mushrooms are cooking, toast the sourdough – either under the grill, or simply in the toaster.
Slice the tomato thickly and remove the seeds.
Scoop out the half an avocado from its skin – I find a spoon is the easiest way to do this. Cut the avocado half into two equal pieces.
When the bread is toasted, use a fork to squash and spread the avocado pieces over each slice of toast. Season with black pepper.
Place the tomato slices on top of the avocado, then sprinkle with salt – trust me – this makes them taste soooo much better.
Finally, spoon the cooked mushrooms over the top.
The perfect brunch – best eaten using hands not cutlery!