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

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.

Nutrition Info (per serve)

Kilojoules 1510kJ

Calories 361cal

Protein 27g

Total fat 12g

–Saturated fat 4g

Carbohydrates 35g

–Sugars 2g

Dietary fibre 5g

Sodium 570mg

Calcium 200mg

Iron 4.5mg

Note: Nutrition composition will vary depending on the exact ingredients used. For a guide to purchasing healthier packaged goods and general grocery items see here.