Baked egg and mushroom toast topper
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
Variations
Make it gluten free: Use gluten-free bread.
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© Healthy Life media Limited. All rights reserved. Reproduction without written permission prohibited.
© Healthy Life media Limited. All rights reserved. Reproduction without written permission prohibited.
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