Baked egg and mushroom toast topper
- 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
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.
Nutrition Info (per serve)
Total fat 12g
Saturated fat 4g
Dietary fibre 5g
Make it gluten free: Use gluten-free bread.
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