Mushroom Stack (Serves 4)


Lake Deborah Salt
4 large flat mushrooms, stalks cut off
1 large avocado, flesh mashed
2 tablespoons cream
4 large eggs
Olive oil
Ground black pepper
1 crushed clove garlic
8 slices bacon, cut into strips


  • Pre-heat a grill to medium high.
  • Brush the mushrooms with olive oil.
  • Put under the grill and cook on both sides for 3-4 minutes or until tender.
  • In a bowl combine the avocado, garlic and cream together.
  • In a frying pan cook the bacon strips until crisp and golden.
  • Put to one side and keep warm.
  • Meanwhile bring a pan of salted water to a gentle boil.
  • Add the eggs and poach.

To serve:

  • Place a mushroom on a warmed plate.
  • Spread with avocado mix.
  • Top with the poached egg.
  • Sprinkle over the bacon.
  • Season with Lake Deborah Salt and ground black pepper.
  • Serve immediately.

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