I wrote this recipe for a collaboration with Milk & More. We’ve used them for our milk delivery way before I started working with them. I absolutely loved the idea of having a milk man and also really wanted to stop buying milk in plastic bottles. They also provide alternative milks now in glass bottles too as well as sell a whole range of fresh produce and seasonal items usually from smaller suppliers and locally sourced.
This breakfast brunch recipe is for after school drop off if like me you work from home or a weekend brunch.
Serves 2
Ingredients
4 chestnut mushrooms
Cherry tomatoes on the vine
1 garlic clove, sliced
1 tbsp finely chopped, roasted hazelnuts
Balsamic Vinegar
4 slices of sourdough or GF alternative
2 tbsp tomato chutney
1 avocado, sliced
Olive Oil
sea salt
fresh thyme to garnish, (optional)
Method
Heat a tbsp of olive oil in a pan, add the garlic and cook for a minute or two, add the mushrooms and cook for another 2 minutes before adding the tomatoes. Leave to cook for 5 minutes or until soft and the skin on the tomatoes is starting to break. Add the hazelnuts, drizzle over a little balsamic and season with sea salt.
Place two slices of bread on each plate, drizzle with olive oil, spread on the tomato chutney and top with mushrooms (keep whole or slice them), the tomatoes and any juices and garlic from the pan. Add the avocado to the plate, season and finish with fresh thyme.
