Fried egg with balsamic mushrooms & spinach
- 2 serves
- 6 ingredients
- 10 minutes
- 15 minutes
Nutrition per serve
- Energy 1354kJ
- Protein 17.8g
- Fat (total) 12.9g
- - saturated fat 2.9g
- Carbohydrate (total) 31.1g
- Fibre 5.4g
- Sodium 424mg
125g Portobello mushrooms, sliced thickly
75g flat mushrooms, sliced thickly
2 teaspoons balsamic vinegar
60g baby spinach leaves
2 eggs (59g)
2 x 60g slices wholegrain sourdough, toasted
2 teaspoons olive oil
- Heat half the oil in a medium non-stick frying pan over high heat. Add all the mushrooms; cook, stirring occasionally, for 5 minutes or until golden brown and liquid has evaporated. Add vinegar; cook, stirring, for 2 minutes or until liquid is absorbed and mixture is dry. Remove pan from heat; stir in spinach. Drain away any excess liquid.
- Heat remaining oil in a non-stick frying pan; cook eggs to your liking.
- Place each piece of toast on a serving plate; top with mushroom mixture and a fried egg. Season with freshly ground black pepper.
Dietitian Notes / Recipe Tips
Serving suggestion: Serve with pan-cooked halved baby roma tomatoes.
Get creative with other vegetable sides for variety like pan fried asparagus, broccoli, brocollini or leftover roast vegetables from last night’s dinner. There are endless ways you can turn your standard egg breakfast into a nutritious delicious creation.
Image and recipe from the Australian Women’s Weekly, Diabetes, Food For Life by arrangement Bauer Books, a division Bauer Media Australia. Copyright © 2017