The perfect Father’s Day breakfast: fried egg with garlic portobello mushroom on ciabatta

Here’s an easy way to put a smile on Dad’s face this Father’s Day (Sunday 17 June in the UK). Toasted ciabatta topped with a portobello mushroom baked in garlic butter and a heart-shaped fried egg. The perfect way to start the day; after a lie-in and a cup of tea in bed, of course.

To make the garlic butter simply crush a clove of garlic and mash into a decent knob of butter. Add some chopped, fresh parsley if you happen to have some. Smother this onto a portobello mushroom and bake in a hot oven for 15 minutes.

Cut a ciabatta roll in half and toast.

Place a handful of salad leaves in a bowl and toss with a little vinaigrette.

Fry an egg just how Dad likes it – sunny side up or over easy. I cooked mine in a cute heart-shaped frying pan or you could fry your egg as normal and then cut it out with a heart-shaped pasty cutter.

To assemble, simply place the ciabatta on a plate and cover with some dressed leaves. Carefully place the mushroom on top of the leaves and spoon over some more of the gorgeous garlic butter.

Finally, place the fried egg on top and serve, along with a copy of the Sunday papers. Enjoy!

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