15-Minute Mediterranean Brunch

Serves 2, Total Prep & Cooking Time 15 minutes

This is the perfect quick dish to whip up for breakfast, brunch or lunch. It is delicious and full of nutrients to keep you fuller for longer. It really is a go-to for me now.

Ingredients:
Handful of baby tomatoes on-the-vine (about 6 per person)
2 cloves of garlic
2 tbsp olive oil
Sea salt flakes
Ground black pepper
2 handfuls of spinach
6 chestnut mushrooms
Avocado
Half a lime
Chilli flakes
1 tbsp pesto
2 eggs (I prefer clarence court)
Bread of choice (I prefer a bagel or sourdough)

Method:
1. Preheat the oven to 180 degrees celsius.
2. Place the tomatoes in foil in an ovenproof dish. Cover with 1 tbsp olive oil, 1 clove of garlic crushed and a sprinkling of sea salt. Roast for 15 minutes.
3. Meanwhile, thinly slice the mushrooms. Allow 1 tbsp olive oil to heat in a pan (on medium heat) then add the mushrooms and the remaining garlic clove. Stir often to avoid burning.
4. Prepare the smashed avo. Mash the avocado with the juice of half a lime, some sea salt, chilli flakes and ground pepper and set aside.
5. Add the spinach and pesto to the pan with the mushrooms. Once the spinach has wilted, push to the side of the pan. Crack the 2 eggs into the pan and sprinkle with chilli flakes. The eggs should take 2 minutes or so to cook through.
6. Meanwhile toast your bread and remove the tomatoes from the oven.
7. Assemble and serve. I like to spread the smashed avo on the toast, pile on the pesto mushroom and spinach mix then top with the egg. Serve the tomatoes on the side - make sure to drizzle the garlicky olive oil from the tomatoes over the whole dish.