All toast is breakfast toast, obviously. The title is so bland because I think there are so many substitutions that could be made to this recipe, possibly even the mushrooms, and it’s just a nice illustration of the very comforting and fun meals that can be made with the things that wouldn’t necessarily have gone together.
My Mum said I was very clever for thinking of this recipe, but she actually thought of it when I said we should at least fry the mushrooms if we were just having “toast and things” for lunch. I know this is breakfast, but sometimes you want breakfast things for lunch.
So all credit to Sarah, who according to Rupert* makes a better roast lunch than his mum, so she’s obviously a culinary genius because that’s not meant to be possible.
For two people
150 g mushrooms (chestnut, closed cup, button- basically little ones)
3 heaped tablespoons peas (cooked or blanched)
2 handfuls shredded curly kale
1 clove garlic, chopped or crushed
2 tablespoons cream cheese
½ tablespoon butter (or whatever fat you like to cook with)
1 salad onion (or spring onion), sliced
Any herbs like oregano, basil or thyme that you like, chopped (or dry)
Melt the butter (or heat the oil) in a pan on medium heat while you slice the mushrooms.
Add mushrooms and garlic to the pan and stir to make sure everything is…oily.
Put bread in the toaster and toast it. However you like your toast.
Once mushrooms are softened, add the kale and stir until wilted.
Add the peas and cream cheese and stir until mixed. Season and add any herbs.
Pile the creamy mixture on top of toast, and scatter over the onion.
*Names have been changed to protect identities and feelings.