Spicy garlic mushrooms with fried egg and chorizo crumbs
1 individual, casing removed, crumbled
200 g, cup, sliced
Swiss brown mushrooms
200 g, sliced
4 whole, portobello, sliced
1 tbs, chopped
140 g, (4 x35g slices) toasted
4 tbs, (1/4 cup)
- Heat a large deep frying pan over medium-high heat. Cook the chorizo, stirring, for 2 minutes or until golden and crisp. Transfer to a bowl and cover to keep warm.
- Heat half the oil in the same pan over medium-high heat. Cook combined mushrooms, stirring, for 5-7 minutes or until tender. Add thyme, garlic and chilli paste and cook, stirring, for 1 minute.
- Meanwhile, heat remaining oil in a large non-stick frying pan over high heat. Fry eggs for 2-3 minutes or until cooked to your liking. Serve mushrooms on toast topped with egg, chorizo crumbs and chervil.