Baked egg and mushroom toast topper
Nutrition Info.(per serve)
2 large portobello mushrooms, stems removed
2 tablespoons grated parmesan
1 cup baby spinach
2 slices sourdough bread
chopped fresh chives, to serve
cracked black pepper, to serve
Total fat 12g
Saturated fat 4g
Dietary fibre 5g
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.