Espresso braised mushrooms on sourdough with @KitchenaidANZ Semi Automatic Espresso Machine.

I said it, we’ve all had enough avocado toast (and yes I’m looking at you Babe). So, in partnership with KitchenAid , here’s what I’m making instead using their quiet Semi Automatic Espresso Machine. #Kitchenaid #madewithkitchenaid #coffee #recipe Ingredients 1½ tbsp olive oil 20g butter 200g Swiss Brown mushrooms, sliced Sea salt and pepper, to season 2 garlic cloves, chopped 40ml espresso coffee 2 tbsp cream 2 eggs 2 thick slices sour dough, toasted 2 tbsp grated parmesan cheese Chopped chives, to garnish Method Heat 1 tbsp of the oil and butter in a large frying pan on medium high heat. Add mushrooms and cook, stirring occasionally for 5 minutes, until starting to brown. Season with salt and pepper. Add garlic, cook for a further minute, stirring. Pour in coffee, bring to a boil, cook until reduced by half. Add cream, cook for a further 2 minutes until thickened slightly. Heat remaining oil in a frying pan over medium heat and fry eggs for 2-3 minutes, until whites are set. Serve mushrooms on buttered toast, sprinkled with chives, topped with an egg and parmesan cheese.