Baked egg and mushroom toast topper

Ingredients

Serves (1) — default Serves (2) Serves (4) Serves (6) Serves (8) Serves (10)

Units: Metric Imperial (US)

Measurements explained

• 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

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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

Total fat 12 g

Saturated fat 4 g

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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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First published: Mar 2017

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