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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 4 |
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A great vegetarian breakfast from a small recipe book attached to the current copy of Better Homes Magazine. I liked this recipe as it has no bread and suits a vegetarian gluten-free breakfast. A great dish to serve to company. The large mushrooms form the base of the dish instead of using toast or rolls Ingredients:
4 field mushrooms, stalks removed or 4 large flat mushrooms |
8 teaspoons balsamic vinegar |
8 teaspoons pure maple syrup (do not use imitation maple syrup) |
8 teaspoons olive oil |
20 g butter |
4 eggs |
1/3 cup light cream |
1/2 cup grated light cheese |
1 pinch salt |
1 pinch fresh ground black pepper |
1/8 cup extra grated light cheese, to serve |
100 g baby spinach leaves, rinsed |
Directions:
1. Preheat oven to 180°C and line an oven tray with baking paper.
2. Place mushrooms, cavity side-up, on th etray.
3. Combine the balsamic vinegar, maple syrup and the oil. Drizzle over the mushrooms.
4. Bake the mushrooms for 15 minutes, or until the mushrooms are soft.
5. While the mushrooms are cooking - melt the butter in a large non-stick frypan or saucepan.
6. Ina seperate bowl- whisk the eggs, cream and cheese. THen pour them into the pan with the melted butter. Stir until scrambled, but not dry.
7. Spoon the scrambled eggs into the mushrooms. Season with salt and pepper.
8. Sprinkle over some extra grated cheese as garnish and serve with fresh or wilted spinach leaves.
9. Enjoy!
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