Crispy Oyster Mushroom Breakfast Tacos with Fried Feta Eggs & Herby Avocado Crema

Generally speaking, i’m not usually a fan of traditional breakfast tacos. Many are a whole lot of soft scrambles, sloppy beans and mushy avocado, making for a pretty mediocre textural experience in my opinion. These super crispy oyster mushroom tacos are my attempt at restoring textural balance to the humble breakfast food! Topped with perfectly crisp, yet gooey fried feta eggs, a herby avocado and lime crema, pickled shallot, plenty of herbs and chill oil – they’re all things crunchy and ooey, whilst still very light and fresh.

To ensure perfectly fried eggs with a crispy bottom, make sure you start with a high heat before turning it down and covering with a lid. This will shorten the overall cooking time of the whites and prevent the feta from burning.

Breakfast

Lunch

Dinner

Quick Sticks

Serves 2

Prep Time 5 Mins

Cook Time 25 Mins

Method

1
Preheat the oven to 200 degrees celsius and line a baking tray with baking paper. Place the mushrooms, thyme, oregano, 2 tablespoons of olive oil, salt and pepper into a large mixing bowl. Toss well, then spread out evenly across the lined tray. Place the mushrooms into oven for approximately 15-20 minutes or until they are golden and crispy. Set aside.
2
Meanwhile, make the herby avocado crema by adding all ingredients to the base of a food processor or blender. Blend the sauce until smooth and creamy. Set aside.
3
Heat the remaining olive oil in a large non stick pan over a high heat. Once the oil is hot, scatter the feta in the pan. Next crack the eggs one by one over the feta and season with a little salt. Immediately turn down the heat to medium and cover with a lid. Cook the eggs for 1 minute or until they are crispy on the bottom and the whites and cooked through. Carefully, remove your eggs from the pan and place onto a separate plate.
4
Assemble the tacos - smear a dollop of herby avocado crema on the base of each tortilla, followed by a fried feta egg, some crispy mushrooms, pickled shallot, coriander and a drizzle of chilli oil if desired. Serve immediately.