

Baked egg and mushroom toast topper
(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
© Healthy Food Guide All rights reserved. Reproduction without written permission prohibited.
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