Baked egg and mushroom toast topper
Serves: 1
Time to make: 20 mins
Total cost: $5.54
(at time of publication)
Ingredients
- 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
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Instructions
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 361cal
-
Kilojoules 1510kJ
-
Protein 27g
-
Total fat 12g
-
–Saturated fat 4g
-
Carbohydrates 35g
-
–Sugars 2g
-
Dietary fibre 5g
-
Sodium 570mg
-
Calcium 200mg
-
Iron 4.5mg
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.
For more healthy recipes and expert diet advice go to www.healthyfood.com
© Healthy Food Guide All rights reserved. Reproduction without written permission prohibited.
© Healthy Food Guide All rights reserved. Reproduction without written permission prohibited.
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