Free Healthy Recipe - Mushrooms and Tomatoes on Sourdough toast

Dairy free, Low carbohydrate, Low GI, Low sugar

A good breakfast provides us with the fuel needed to get throught the day, gets the metabolism into gear and prevents unnecessary snacking through the morning. This recipe by the Australian Mushroom Growers Association provides just the right amount of fat, carbohydrate and protein to complete the perfect brekkie.

¼ cup olive oil
3 cloves garlic
¼ tsp sea salt
½ tsp turmeric, ground
400 grams mushrooms, diced
300 grams roma tomatoes, chopped
4 eggs
1/3 cup flat leaf parsley, chopped
4 slices wholegrain sourdough, toasted

Heat oil in a 22cm heavy-based frying pan over medium heat. Add onion and cook, stirring occasionally, for 8 minutes or until light golden. Stir in garlic, salt and turmeric and cook for 2 minutes.

Add mushrooms and tomatoes to pan and cook, stirring often, for 10 minutes or until most liquid has evaporated. Stir in parsley and season with pepper.
Spread mixture evenly over pan base and reduce heat to medium-low. Break eggs onto mixture, cover pan with a lid and cook for 5-6 minutes or until eggs are cooked to your liking.
Place toast onto serving plates and top with mushroom and tomato mixture and eggs. Season with salt and pepper and serve.

Makes 4 servings

Scale recipe to serves

Prep Time: 15 mins
Cooking Time: 20 mins
Ready in: 35 mins

Suitable for:
Breakfast, Lunch
Recipe tools:
PrintPrint version
EmailEmail recipe
More recipesMore recipes
BackPrevious page
Nutritional Information - Per Serve
Kj 1591 kj
Calories 380 kcal
Fat 21.3 g
Saturated Fat 3.8 g
Total Carbohydrate 29.8 g
Total Protein 15.8 g
Fibre 4.4 g

Facebook Twitter RSS