Avocado, Mushroom & Prosciutto Toast
Now this is my idea of a perfect weekend breakfast. While there is a time and place for a "fry up", they often leave me feeling overly full and sluggish. But this!! It's filling and satisfying, nutritious and delicious - and sets you up for a good day filled with whatever weekend activities you have planned.
The key, like most dishes, is quality ingredients. You really want a top quality loaf of bread, actually, it's mandatory. If you are in Calgary, obviously Sidewalk Citizen has my vote for a seriously good sourdough, I can't get enough of this stuff. Today I used a nutty, grainy loaf, with whole flour and no additives. The choice is yours!
It's a pretty easy meal to bring together - the only thing that requires a bit of time is the mushrooms. It's imperative that you don't rush these, they need to sweat out their juices and cook the whole way through without burning on the outside. Take the extra time, it's worth it!!
If your not into meat, skip the prosciutto. If you feel like an egg, poach or fry one and put it on top!
1 good loaf of bread
4 slices prosciutto
6-7 mushrooms, thinly sliced
1-2 cloves of garlic, minced
knob of butter
1/2 avocado (more if desired)
5 cherry tomatoes, halved
salt and pepper to taste
1/2 lemon, juice of
Heat a pan on medium to low heat. Add the sliced mushrooms to the dry, non stick pan and allow to start sweating and releasing their juices, about 5-7 min. Add the garlic, butter, salt and pepper and allow to cook on low for another 10 minutes. Stirring occasionally. When they're done, add a squeeze of lemon juice on them and stir to incorporate.
Place your cherry tomatoes on cookie sheet with salt and pepper and broil for about 5 minutes until soft.
Toast your bread, then smush your avocado on top, you may want a bit of salt on this. Lay a slice of prosciutto down, then mushrooms, then cherry toms. A good crack of pepper and you're all set! Enjoy!