Egg Toasts with Sautéed Mushrooms and Spring Onions
Ingredients
- 2 eggs
- 150 g mushrooms
- 2 spring onions
- 2 slices of toast
- some olive oil
- salt
Preparation
Wash and chop the mushrooms and spring onions.
Sauté them in a pan with a little olive oil and sprinkle with salt.
Line a baking tray with baking paper.
Use a flower cookie cutter to cut holes in the bread slices.
Arrange the bread on the baking paper.
Add a little olive oil to the center of each flower hole.
Crack the eggs and put them in the oven for several minutes.
Notes
This creates a fun and easy brunch dish with decorative flower patterns.
