This dish contains the following allergens: Milk/Dairy, Wheat, Eggs
Cooking mode
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2 ½ tbsp
oil, divided
300g
Portobello mushrooms, sliced
1
garlic clove, crushed
1 tsp
fresh thyme, chopped
1 tbsp
butter
Juice of ¼ lemon
Salt, as desired
Ground black pepper, as desired
2 medium
eggs
Pinch
chili flakes
2
slices sourdough bread
15g
Parmesan, shaved
10g
crispy fried onions
2 ½ tbsp
oil, divided
10oz
Portobello mushrooms, sliced
1
garlic clove, crushed
1 tsp
fresh thyme, chopped
1 tbsp
butter
Juice of ¼ lemon
Salt, as desired
Ground black pepper, as desired
2 medium
eggs
Pinch
chili flakes
2
slices sourdough bread
0.35oz
Parmesan, shaved
0.5oz
crispy fried onions
Utensils
Step 1
To install the flat plate, position it flat on top of the heating element and gently press down until it sits into place. Close the lid.
Step 2
Turn dial to GRILL, set temperature to MEDIUM, and set time to 10 minutes. Select START/STOP to begin preheating (preheating will take approx. 6 minutes. When unit beeps to signify it has preheated and ADD FOOD is displayed, open lid. Add 1 tablespoon oil, leave lid open and add mushrooms. Cook for 4 minutes, stirring frequentlyuntil browned all over. Add garlic, thyme, butter, lemon juice and salt and pepper. Cook for a further 2 minutes. Remove from flat plate and set aside.
Step 3
Add 1 tablespoon oil to the right side of the griddle and fry eggs for2 minutes, then close lid and cook for a further 2minutes. Brush the sourdough with the remaining ½ tablespoon sunflower oil and place face down on the left side of the griddle for the remaining 30 seconds of egg cook time.If time is running low, use the up arrow on the right side of the display to add more time.
Step 4
Remove bread from flat plate, place on a plate or serving platter and top with mushroom mix. Sprinkle the eggs with chili flakes and place on top of the mushrooms. Top with parmesan cheese and crispy onions.
To install the flat plate, position it flat on top of the heating element and gently press down until it sits into place. Close the lid.
2 ½ tbsp
oil, divided
300g
Portobello mushrooms, sliced
1
garlic clove, crushed
1 tsp
fresh thyme, chopped
1 tbsp
butter
Juice of ¼ lemon
Salt, as desired
Ground black pepper, as desired
2 medium
eggs
Pinch
chili flakes
2
slices sourdough bread
15g
Parmesan, shaved
10g
crispy fried onions
2 ½ tbsp
oil, divided
10oz
Portobello mushrooms, sliced
1
garlic clove, crushed
1 tsp
fresh thyme, chopped
1 tbsp
butter
Juice of ¼ lemon
Salt, as desired
Ground black pepper, as desired
2 medium
eggs
Pinch
chili flakes
2
slices sourdough bread
0.35oz
Parmesan, shaved
0.5oz
crispy fried onions
Step 2 of 4
Turn dial to GRILL, set temperature to MEDIUM, and set time to 10 minutes. Select START/STOP to begin preheating (preheating will take approx. 6 minutes. When unit beeps to signify it has preheated and ADD FOOD is displayed, open lid. Add 1 tablespoon oil, leave lid open and add mushrooms. Cook for 4 minutes, stirring frequentlyuntil browned all over. Add garlic, thyme, butter, lemon juice and salt and pepper. Cook for a further 2 minutes. Remove from flat plate and set aside.
2 ½ tbsp
oil, divided
300g
Portobello mushrooms, sliced
1
garlic clove, crushed
1 tsp
fresh thyme, chopped
1 tbsp
butter
Juice of ¼ lemon
Salt, as desired
Ground black pepper, as desired
2 medium
eggs
Pinch
chili flakes
2
slices sourdough bread
15g
Parmesan, shaved
10g
crispy fried onions
2 ½ tbsp
oil, divided
10oz
Portobello mushrooms, sliced
1
garlic clove, crushed
1 tsp
fresh thyme, chopped
1 tbsp
butter
Juice of ¼ lemon
Salt, as desired
Ground black pepper, as desired
2 medium
eggs
Pinch
chili flakes
2
slices sourdough bread
0.35oz
Parmesan, shaved
0.5oz
crispy fried onions
Step 3 of 4
Add 1 tablespoon oil to the right side of the griddle and fry eggs for2 minutes, then close lid and cook for a further 2minutes. Brush the sourdough with the remaining ½ tablespoon sunflower oil and place face down on the left side of the griddle for the remaining 30 seconds of egg cook time.If time is running low, use the up arrow on the right side of the display to add more time.
2 ½ tbsp
oil, divided
300g
Portobello mushrooms, sliced
1
garlic clove, crushed
1 tsp
fresh thyme, chopped
1 tbsp
butter
Juice of ¼ lemon
Salt, as desired
Ground black pepper, as desired
2 medium
eggs
Pinch
chili flakes
2
slices sourdough bread
15g
Parmesan, shaved
10g
crispy fried onions
2 ½ tbsp
oil, divided
10oz
Portobello mushrooms, sliced
1
garlic clove, crushed
1 tsp
fresh thyme, chopped
1 tbsp
butter
Juice of ¼ lemon
Salt, as desired
Ground black pepper, as desired
2 medium
eggs
Pinch
chili flakes
2
slices sourdough bread
0.35oz
Parmesan, shaved
0.5oz
crispy fried onions
Step 4 of 4
Remove bread from flat plate, place on a plate or serving platter and top with mushroom mix. Sprinkle the eggs with chili flakes and place on top of the mushrooms. Top with parmesan cheese and crispy onions.
