Breakfast-baked mushrooms with eggs, spinach, avocado and tomatoes.
Breakfast-baked mushrooms with eggs, spinach, avocado and tomatoes. Contributed

RECIPE: Mushies take centre stage

I LOVE this breakfast idea; you don't need to go out for breakfast when you can put together a delicious and easy dish like this.

Breakfast baked mushrooms with eggs, spinach, avocado and tomatoes

 

INGREDIENTS: 4 large field mushrooms

1 tbs olive oil

Salt and pepper

1 sprig of thyme or 1 tsp of thyme leaves

4 eggs

200g baby spinach

1 avocado

1 punnet cherry tomatoes

 

1 tbs fresh oregano

 

METHOD: Preheat the oven to 180 degrees.

Remove the stalk and the black gills from the mushrooms and set aside for use in a stock, salad or soup.

Place the mushrooms on a tray or baking dish and drizzle with the oil.

Season with salt and pepper and sprinkle with thyme. Bake the mushrooms in the oven for 15 minutes.

Remove them from the oven and crack an egg into each mushroom.

Bake the mushrooms for a further 10-15 minutes depending on how you like your eggs.

Serve the eggs with sliced avocado, spinach that you have wilted in a pan with 1 tablespoon of water and halved cherry tomatoes tossed with fresh oregano and salt and pepper.

Team this with some crumbled feta, slice of toast or your favourite relish for a bit of a change-up.

More at dominiquerizzo.com


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