Fried egg with balsamic mushrooms and spinach Love a cooked breakfast but worry it’s not good for you? This delicious, nutritious fried egg breakfast lets you enjoy your fry up without the worry. With a few tweaks this Aussie favourite goes from “no-way” to “yes please” with ease. Breakfast Print this recipe Details Serves: Serves 2Number of ingredients: 6 IngredientsTo prep: 10 Minutes PrepTo cook: 15 Minutes CookDifficulty: Easy Nutrition per servingEnergy : 1354kJProtein: 17.8gFat (total): 12.9g- Saturated Fat: 2.9gCarbohydrate (total): 31.1gFibre: 5.4gSodium: 424mg Ingredients 125g Portobello mushrooms, sliced thickly 75g flat mushrooms, sliced thickly 2 teaspoons balsamic vinegar 60g baby spinach leaves 2 eggs (59g) 2 x 60g slices wholegrain sourdough, toasted 2 teaspoons olive oil Method Heat half the oil in a medium non-stick frying pan over high heat. Add all the mushrooms; cook, stirring occasionally, for 5 minutes or until golden brown and liquid has evaporated. Add vinegar; cook, stirring, for 2 minutes or until liquid is absorbed and mixture is dry. Remove pan from heat; stir in spinach. Drain away any excess liquid. Heat remaining oil in a non-stick frying pan; cook eggs to your liking. Place each piece of toast on a serving plate; top with mushroom mixture and a fried egg. Season with freshly ground black pepper.
