Mushroom Keema and Fried Egg on Toast

If you like a savoury brunch then this is one to try. It's a little more effort than some of my other brunch recipes but it's worth it. After all, a dish with spice and a runny egg yolk is worth waking up early for.


300g mushrooms (chestnut & wild)

Olive oil

Salt & Pepper

15g dried porchini

1 tsp chilli flakes

½ veg stock cube

1 small white onion

1 tsp cumin seeds, crushed

1 heaped tsp ginger & garlic paste

½ large green chilli

2 big tomatoes

¼ tsp turmeric

1 tsp garam masala

1 spring onion


4 slices of crusty bread

2-4 eggs (depending on how many you want per person)



Pre-heat the oven to 230°C.

In batches, add the mushrooms to a food processor and pulse until a finely chopped consistency. Add all the mushrooms into a bowl along with 2 tbsp of olive oil and salt. Spread the mixture out on a large baking tray lined with baking paper and roast for 20 minutes on the top shelf, stirring once half way through cooking time.

Meanwhile, add the dried porchini mushrooms and chilli flakes to a bowl and cover with stock. Cover and set to one side until they're soft.

Chop the onion finely and add to a pan with 1 tbsp of olive oil then cover to sweat for 10 minutes. Add in the cumin seeds and cook for further 2 minutes before adding in the ginger garlic paste and fresh chilli (keep some aside to sprinkle on the eggs later). Cook for 5 more minutes with the lid on.

Meanwhile, add the tomatoes to the food processor and blitz. Add to the same pan as the onion, take the lid off and cook until all the water has evaporated.

Next, drain the dried mushrooms being careful to remove any excess water. Chop the mushrooms finely and set aside.

Once the water from the tomato mixture has evaporated, add the rehydrated mushrooms and roast mushrooms to the pan along with the garam masala, turmeric, salt and plenty of pepper. Stir to combine and keep on a low heat until ready to serve.

Slice the bread and toast in batches. Whilst you're doing this, chop the spring onion and set aside with the remaining green chilli to sprinkle on the eggs later.

Warm a frying pan over a high heat and add a little oil. Gently crack the eggs into the hot pan (in batches if necessary). Whilst the egg white is cooking sprinkle the spring onion, green chilli and a little cracked pepper over the egg whites.

During the cooking of the eggs, assemble the base. Lightly butter the toast slices and pile a generous heap of the mushroom mixture on top.

When the egg whites are cooked but the yolk is still runny carefully slide the egg on top of your mushroom toast stacks.

Sprinkle a little coriander on top and serve hot.