Weekend breakfasts don’t need to be boring when you are trying to be healthier. If you are avoiding bread, you just need to be a little creative. Swap out the bread for a large mushroom and top with any toppings you like.
We love baby spinach, ham & egg, you could add some grated cheese if you are not dairy free. Super quick, super easy and super yum. What’s not to love?!
For the mushrooms haters, you could scoop out half a sweet potato & pre-bake until soft, then add your toppings and bake until egg has cooked.
Pesto & tomato would be a yummy vegan option, so many possibilities!
Ingredients
1-2 x large mushrooms per person
1-2 x eggs per person
1-2 x slices nitrate free ham per person
Baby spinach leaves
Salt & Pepper
Method
Preheat oven to 180c
Scoop out centre of mushroom.
Place baby spinach leaf in mushroom, top with ham and a cracked egg. Add salt and pepper.
Bake for 25 mins or until egg has cooked.
Topping Suggestions
Pesto & egg
Ham, tomato and egg
Bacon & egg
