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

Mayonnaise

1/4 cup whole egg mayonnaise

Zest and juice 1/2 lime

1 chipotle in adobo sauce finely chopped to a puree

Make this with

Street Taco

CATEGORIES

• Taco
• Seafood
• Lunch
• Party Food
• Pescatarian

Step 1

Pre heat oven to 200c.

Step 2

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

Step 3

For the mayonnaise, combine all ingredients.

Step 4

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.

Step 5

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

Step 6

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.