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.
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!
2 portabello mushrooms
1 small handful of coriander
1 small handful of nacho chips
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.