Prep Time & Cooking time:
How to make it:
1. Grab a saucepan and fill it so the pan is half full with water, bring to the boil on a medium heat. Whilst waiting for it to bubble, grab a small frying pan and spritz a little oil, throw in the chestnut mushrooms and cook on a higher heat for around 5 minutes until they become slightly brown but not burnt.
2. Once the water in the saucepan is bubbling, carefully place the egg in the pan with a spoon and have your stopwatch ready. You want to time this exactly for 6 minutes to achieve a soft boiled runny egg – if you like the egg more partially boiled then give it an extra 2 minutes in the pan before removing.
3. By this point the mushrooms will be cooked so set aside, grab the avocado and mash with a fork and spoon into a bowl, then add 3 tbsp of hummus and combine both together simply by mashing with a fork. Pop your 2 slices of sourdough in the toaster. Once toasted add to plate and spread the avocado-hummus over the toast evenly and top with the chestnut mushrooms.
4. The final step is the egg – by this point the 6 minutes on the stopwatch should be up! Turn off the heat, gently spoon the egg out and pop into a small bowl filled with cold water to enable it to cool down. Then, pick it up and begin to gently peel the shell off. Be careful as it will be soft! Place it on the sourdough, cut in half and watch the yolk ooze out of it! Top with a tbsp of paprika and enjoy.