MUSHROOM, EGG AND BACON BAKE
THIS MEAL IS FOR BREAKFAST
Prep Time: 5 mins | Cooking Time: 10 mins | Serves: 1 people | Difficulty: Easy
COOKING INSTRUCTIONS- In a hot frying pan, add two teaspoons of oil and add four medium size Portobello mushrooms and season with salt. Cook for around two minutes either side.
- In a small dish with a slight lip to retain egg, add mushrooms and pour egg over the top. If you are unable to find a suitable plate/dish, you can cut the mushroom to fit in a bowl. The shallower the better however so the egg cooks quicker
- In a small bowl, crack two eggs and gently scramble. You still want some egg yolk marbled through. Season with salt
- Top with fresh basil, bacon and 30g mozzarella cheese and place in an oven on 180/360. If you are in a hurry, place in microwave for 60 seconds, then 30, 30, 30 until cooked.
- Once egg is cooked through, serve
INGREDIENTSClick on the ingredients to view related recipes.
- Portobello Mushroom
- 4 med
- Bacon or Ham - No added nitrates
- 30 grams
- Oil - Avocado, Animal fat, Coconut, Butter or Ghee
- 2 teaspoons
- Eggs
- 2 med
- Salt Himalayan Rock
- 1 pinch
- Cheese - Mozzarella, Edam or Parmesan
- 20 grams
- Basil - Fresh
- 1 handful
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