TEX MEX BRUNCH EGGS

crumblesandkale

This weekend I participated in a ‘race’ called Äppelloppet or ‘the apple run’ arranged by local merchandisers. I can’t say I ran that much, or to be honest, not a single step was taken in a running motion – my back doesn’t really allow such fast movements so I decided to walk instead. And I’m so glad I did! It was one of the most beautiful autumn days in history – the air was crip and the sun was shining and once you managed to force yourself up this hill (it really felt like a mountain!) the most beautiful view appeared. Afterwards I bought tonnes of apples picked just where the race took place and locally produced oils, candy and the last Swedish raspberries of summer.

TEX MEX BRUNCH EGGS

When I finally got home after a quick stop at this ‘pick-and-pay’ corn-field I was super hungry.  So I decided that it was time for brunch! I knew I wanted eggs and tabasco, because thats pretty much what life is all about and after a quick look around the kitchen I ended up with something tex-mex inspired. Cooking the eggs in the mushrooms gives them a kind of earthy flavor that I really enjoyed and the tomato-avocado topping together with the coriander adds a freshness it certainly needs. Some nacho-chips for crunchiness and tabasco for heat. Perfect for a lazy Saturday-brunch!

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Ingredients;
2 portabello mushrooms
2 eggs
1/2 avocado
1 tomato
1 small handful of coriander
1 small handful of nacho chips
Tabasco
Lemon Juice

Tex Mex Brunch Eggs
Preheat the oven to 180 degrees. Peel the portabello mushroom and take the stems off. Sit them in a small baking dish so they stay still upwards. Then crack the egg inside the portobello mushrooms, season with salt and pepper and bake in the oven until the whites are completely cooked and the yolk runny.

Meanwhile, chop the tomato and avocado into small dices. Toss them in lemon juice and season with salt and pepper. Set aside.

Once the eggs are done – place them on a plate, scatter the avocado and tomato on top together with finely chopped coriander. Crush the nacho chips and scatter on top before adding as much tabasco you want.

TEX MEX BRUNCH EGGS

16 Comments Add yours

  1. Jasmine S. says:

    Ahh, love! My mornings lately have consisted of avocado egg toast. This takes it one step further! Looks amazing.

    Liked by 1 person

    1. Thank you so much! Let me know what you thought of it id you decide to give it a try! 🙂

      Like

  2. That is such a great way to use mushrooms. Love the Mexican theme as well (:

    Liked by 1 person

    1. Thank you so much! I love mexican food as well 🙂

      Liked by 1 person

  3. Sign me up for some of these, yum!!

    Liked by 1 person

    1. Haha, always! Have a great weekend!

      Liked by 1 person

  4. Antonia says:

    Sounds like a wonderful event! I am such a Tex Mex fan…yum!

    Liked by 1 person

    1. It really was, such a easy Saturday morning activity 🙂

      Liked by 1 person

  5. LB says:

    Ohhh this is going to be my new favorite egg dish

    Liked by 1 person

    1. Aw. Thank you so much, this really made my day!

      Liked by 1 person

  6. Sandhya says:

    Petra,
    Beautiful photos capturing the crisp fall day as well as the yummy brunch. I love Mexican flavors too.

    Liked by 1 person

    1. Thank you so much! 🙂

      Liked by 1 person

  7. What a lovely different morning you had…so nice to get out into the fresh air 🙂
    Love your Tex Mex Brunch Eggs. These really sound amazing and look really really good, and so colourful 🙂 I am going to have to give these a try sometime 🙂

    Liked by 1 person

    1. Yeah it really was one of those perfect ones, when autumn is at its best rather than just cold and rainy!
      Thank you so so much! 🙂

      Like

  8. Love this dish! I think I just may have it this weekend for brunch 🙂

    Liked by 1 person

    1. Aw thank you! Let me know how you get along with it 🙂

      Liked by 1 person

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