Baked egg and mushroom toast topper

Author: Megan Cameron-Lee

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Serves: 1

Time to make: 20 mins

Ingredients

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2 large portobello mushrooms, stems removed
2 eggs
2 tablespoons grated parmesan
1 cup baby spinach
2 slices sourdough bread
chopped fresh chives, to serve
cracked black pepper, to serve

Instructions

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1 Preheat oven to 200°C. Place mushrooms on a lined baking tray, stem-side up. Crack an egg into each mushroom and sprinkle with parmesan. Bake for 15-20 minutes, or until cooked.

2 Microwave spinach until just wilted. Toast sourdough and top with spinach and mushrooms. Sprinkle with chives and black pepper.

Variations

Make it gluten free: Use gluten-free bread.

Nutrition Info (per serve)

Calories 361 cal

Kilojoules 1510 kJ

Protein 27 g

Total fat 12 g

Saturated fat 4 g

Carbohydrates 35 g

Sugar 2 g

Dietary fibre 5 g

Sodium 570 mg

Calcium 200 mg

Iron 4.5 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.

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