Mushroom Breakfast Tostadas




  • 4 eggs 
  • 1 tbs olive oil
  • 1 tsp ground cumin 
  • 1 tsp. smoked paprika 
  • 6 field mushrooms
  • 8 flour street tacos
  • Parsley, picked to serve
  • 1 avocado, quartered and fanned 
  • 20g fetta, crumbled 
  • Pinch of salt
  • Vegetable oil, for frying


  • 1/4 cup whole egg mayonnaise 
  • Zest and juice 1/2 lime 
  • 1 chipotle in adobo sauce finely chopped to a puree 


Pre heat oven to 200c.

Combine oil with spices and salt. Arrange mushrooms on a baking tray and drizzle over spiced oil. Bake for 10-15 minutes.

For the mayonnaise, combine all ingredients.

Heat a shallow amount of the vegetable oil over a medium-high heat in a pan and cook the tacos one at a time for 1 minute on each until crisp. Drain on paper towel.

Using the same oil to fry tortillas, fry the eggs in batches to your liking. Season with salt. 

Slice the mushrooms and arrange on top of the crisp tortillas. Place the eggs on top and drizzle over mayonnaise then garnish with avocado, fetta and parsley.

This recipe is great with: