I love breakfast foods, specifically eggs. For me it's comfort food and its quick and easy to prepare, making sure that the fridge to plate process is super fast when you're hungry!
This recipe is low carb and high in healthy fats, making it a great choice for dinner when you're watching your carb intake. But really, it's good any time of the day and with a high satiation factor, its guaranteed to keep you full for a long time!
If you're not looking for low carb, then no problem! You can switch out the mushrooms for some sweet potato toast or wholemeal toast if you prefer.
You Will Need:
2 large mushroom cups (this will replace toast/bread together they should weigh 100g)
1 tablespoon coconut oil (virgin) or avocado oil
2 medium eggs - Poached
Half an avocado mashed
Squeeze Lemon juice
30g crumbled feta cheese/grated cheddar or gouda cheese (if you don't like feta)
50g baby spinach
Salt and pepper
1. Grill or pan fry the mushroom cups in 1/2 of the oil after seasoning them with
salt and pepper.
2. Poach the eggs at the same time or if you prefer them fried then use a little of the oil.
3. Mash the avocado with a squeeze of lemon juice and some salt and pepper.
4. Season and saute the spinach in the remaining oil until just wilted.
Assembly
Mushroom cup on the bottom
Top with mashed avocado
Place egg on the avo
Sprinkle cheese on top
Add spinach on the side
Total Cals: 457
Macros: F:73%.6 C: 7% P: 19.3%