Egg, Mushroom and Spinach Withtomato and Chilli Salsa |
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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 2 |
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The big weekend breakfast or brunch from Australian BH&G Diabetic Living. Ingredients:
1/2 teaspoon olive oil |
200 g button mushrooms (halved) |
1 bunch spinach (english trimmed and washed) |
cooking spray |
2 eggs (50 grams each) |
2 slices sourdough bread (rye thick toasted cut into fingers) |
125 ml juice (unsweetened your choice 1/2 cup to drink) |
1 tomato (deseeded finely chopped) |
1 shallot (green finely chopped) |
2 teaspoons parsley (fresh continental finely chopped) |
1/2 chili (small red deseeded and finely chopped) |
1 teaspoon lime juice (freshly squeezed) |
ground black pepper |
Directions:
1. Tomato and Chilli Salsa - Put the tomato, shallot, parsley, chilli and lime juuice in a small bowl and season with pepper and stir well to combone and then cover and set aside.
2. Brush a large non-stick frying pan with half of the oil and heat on medium high and add the mushrooms and cook, tossing ofte, for 4 to 5 minutes or until the mushroom softens and then transfer to a plate and cover with foil to keep warm.
3. Heat remaining oil in the pan on medium high and add spinach and cook tossing for 1 to 2 minutes or until it wilts.
4. Meanwhile cut out a round of baking paper to line the base of a medium non-stick frying pan and spray paper with cooking spray and heat the pan on medium and then crack the eggs onto the baking paper and cook for 4 to 5 minutes or until eggs are set and slightly crisp around the edges.
5. Divide the mushroom, spinach and eggs between plates and add the salsa to the plates and accompany with the toast and juice.
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