Baked Eggs with Mushrooms & Tomatoes

Breakfast 

SERVES  1

PREP  5mins

COOK  10mins

Vegetarian, Gluten Free, Dairy Free, Nut Free

A different take on baked eggs that packs a protein punch.

Ingredients:

2 tsp olive oil

2 eggs

2 large (portobello) mushrooms, cleaned & stalk removed

4 cherry tomatoes

4 sprigs thyme

Method:

1 Preheat oven to 180°C. 

2 Place mushrooms in a small ovenproof dish and drizzle with oil. Break an egg in each, top with tomatoes and scatter over the leaves of two sprigs of thyme.

3 Season with salt and pepper and bake for 10 minutes, or until the egg is cooked to your liking.

4 Scatter over remaining thyme sprigs to serve.

Nutritional Information

Per Serve

Energy     Calories   Protein   Carbs   Fibre   Sugar   Fat       Sat. Fat
1206.7kj 288.2cal 18.3g 6.3g 5.6g 2.4g 20.1g 4.6g

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dale@dalenelson.com

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