Baked egg and mushroom toast topperReviewed by our expert panel
(at time of publication)
- 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.
Make it gluten free: Use gluten-free bread.
Nutrition Info (per serve)
Total fat 12g
–Saturated fat 4g
Dietary fibre 5g
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