Autumn toast
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- Preparation:
- Total:
- Serves: 8 persons
Ingredients
- 150 gfrozen peas
- water
- 40 glambs' lettuce
- 3 tbspolive oil
- 1 tbsplemon juice
- 2 tspsesame seeds
- ½ tspsalt
- 3 tbspolive oil
- 1 tbspmiso paste
- a littlepepper
- 300 gmixed mushrooms
- 4fresh eggs
- water
- 8 slicesbread
- 2 tbspolive oil
- 125 gplain organic cream cheese
- 30 glambs' lettuce
- a littlesea salt
Instructions
Step 1
Blanch the peas in boiling water for approx. 2 mins., refresh in ice-cold water, drain, place in a blender. Add the lamb’s lettuce and all the other ingredients up to and including the salt, puree until smooth.Step 2
Combine the oil, miso paste and pepper. Mix in the mushrooms. Heat a non-stick frying pan, fry the mushrooms in batches for approx. 3 mins. until golden brown, turning occasionally. Remove, keep warm.Step 3
Soft-boil the eggs in boiling water for approx. 7 mins., rinse in cold water, then peel. Brush the slices of bread with the oil, fry in the same pan for approx. 2 mins. on each side until golden brown.Step 4
Cover half of the bread slices with the spread and the rest with the cream cheese. Add the mushrooms and/or eggs, top with the lamb’s lettuce. Season with salt.