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Brekkie bruschetta recipe
Brekkie bruschetta recipe
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Prep Time:
10 minutes
Cook Time:
10 minutes
Total Time:
20 minutes
Try a mouthwatering breakfast bruschetta for a lazy morning treat!
Ingredients:
  • 60ml olive oil
  • 150g cup mushrooms, thickly sliced
  • 150g brown cup mushrooms, sliced
  • 400g can brown lentils, rinsed, drained
  • 2 garlic cloves, crushed
  • 60g pkt Baby Spinach
  • 20.00 ml balsamic vinegar
  • 4 slices bread
  • Wholemeal Sourdough Vienna*, toasted
  • 80g Danish Fetta, crumbled
Instructions:
  • In a large frying pan over medium-high heat, heat 1 tablespoon of oil. Add the mushrooms and cook, stirring occasionally, for 4-5 minutes until they are golden brown and just tender. Transfer the mushrooms to a bowl.
  • Lower the heat to medium-low and introduce half of the remaining oil into the pan. Toss in the lentils and garlic, stirring occasionally for 2 minutes. Mix in the spinach and continue to cook, stirring, until the spinach just begins to wilt. Integrate the mushrooms back into the pan along with the balsamic vinegar and give it a good toss to mix everything together. Finally, season to taste.
  • Plate the bread, generously pile on the savory mushroom mixture and creamy feta, then finish with a drizzle of the flavorful remaining oil.

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