A lovely way to serve eggs, this makes an unusual and luxurious breakfast. One Portobello mushroom has only 19 calories.
SERVES 4
PREP TIME 10 MINS
COOK TIME 20 MINS
Recipe Ingredients:
| 2 tbsp olive oil |
| 2 tbsp chopped parsley leaves |
| Salt and freshly ground black pepper |
| 4 large flat mushrooms, such as Portobello, stems discarded |
| 4 large eggs |
| 4 tbsp semi-skimmed milk |
| 1 tbsp finely chopped chives |
| 1 tbsp butter |
| 4 slices thick slices of wholemeal bread |
Recipe Methods:
Step 1: Preheat the oven to 200°C (400°F/Gas 6). In a bowl, mix the oil and parsley and season.
Step 2: Brush the mixture all over the mushrooms, place on a baking tray and bake for 20 minutes until tender.
Step 3: Just before the mushrooms are ready, whisk together the eggs, milk and chives, and season well.
Step 4: Heat a large, heavy-based saucepan and melt the butter. Scramble the eggs in the pan over a low heat for 3-4 minutes, using a wooden spoon and a slow, scraping motion to move them around so all the egg comes in contact with the heat. Be sure to get into every area of the base and the corners of the pan, so the egg cooks evenly.
Step 5: Meanwhile, grill or toast the bread. When the toast is ready, spoon over the juices from the mushrooms and top each piece with a mushroom, gill-side up.
Step 6: While the scrambled egg is still a little soft or liquid (it will continue to cook off the heat), place one-quarter of it into each mushroom to serve.
NUTRITIONAL INFORMATION
| Fat : 63.87 g | Fibre : 8.87 g |
| Iron : 7.38 mg | Sugar : 11.97 g |
| Calcium : 324.02 mg | Sodium : 1646.26 mg |
| Potassium : 985.15 mg | Calories: 965.85 kcal |
| Protein : 44.89 g | Vitamin A : 2270.23 IU |
| Vitamin C : 13.9 g | Carbohydrates : 45.33 g |
| Saturated Fat : 19.06 g | Cholesterol : 779.33 mg |