Time Taken:

10 minutes




1 punnet of button mushrooms

1 avocado

2 large tomatoes (OR 10 cherry tomatoes)

2 eggs

2 pieces of bread

Salt and pepper

1 TBsp olive oil

1 TBsp balsamic vinegar

2 Tsp mixed herbs

1 garlic clove, crushed


Chop the tomatoes and avocado into small chunks.

Mix the tomato, avocado , oil and balsamic vinegar together in a bowl. Season with salt and pepper.

Wash the mushrooms to remove any dirt. On a low-medium heat, fry the mushrooms with the garlic, mixed herbs and salt and pepper in butter for 10 minutes.

Whilst the mushrooms cook, carefully crack the eggs into a small pan of boiling water on a low heat. Poach for 3 minutes. 

Toast the bread. Spread with butter if desired. 

Place the avocado mixure and mushrooms on top of the toast. Add the poached eggs, sprinkle with salt and pepper and enjoy!

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