Everyone has those days where you open the fridge and find random ingredients that need to be used straight away to avoid expiry. This was exactly what happened with the mushrooms and rocket I had in the fridge – I could not even take the chance to wait until dinner time to make a pasta dish or use it with chicken, it had to be used that second. And so this breakfast open faced sandwich was born.
The peppery taste of the rocket compliments the fried egg extremely well on the soft and chewy sourdough bread. My hubby absolutely adores mushrooms, so I incorporated it in the sandwich – it works beautifully. Enjoy it with a sweet cup of rooibos tea and garlic tabasco sauce.
2 slices of sourdough bread
200 g mushrooms, sliced
1 teaspoon thyme
Handful of fresh rocket
1. Sauté the mushrooms in a splash of olive oil. Add the thyme and set aside once cooked.
2. Fry the eggs in a splash of oil.
3. To assemble, place mushrooms on a slice of sourdough bread, put a fried egg on that and top generously with fresh rocket.