It’s about time I added a recipe involving mushrooms. After all..these deliciously meaty morsels are my all time fave veggie, and in case you haven’t noticed …they are also having a bit of a health food superstar moment!
This easy and filling breakfast is a great way to switch it up in the morning (I often get in a breaky rut), as well as a great new way to enjoy this superfood that is said to help ward off breast cancer, fight tumors, and improve circulation among many other immune boosting benefits.
I urge you to branch out and give this warming winter dish a go…your taste buds and overall health will thank you ;P
Ingredients:
- 2 cups quartered organic white button or crimini mushrooms
- 2 large organic eggs
- 1 Tbsp. Organic balsamic vinegar
- 1/8 cup shaved Parmesan flakes or GoVeggie dairy free grated “Parmesan”
- Pink or sea salt and pepper to your liking
- Optional- top with 1/4 avocado cubed AFTER cooking.
Directions:
Preheat oven to 350. Wash and quarter 2 cups worth mushrooms. Grease a small oven safe dish with your choice of high temperature safe oil ( coconut and avocado are both good options) and cover the bottom with your cut mushrooms. Drizzle the shrooms with balsamic and scatter the Parmesan to cover them all. GENTLY crack the two eggs on top of the mushroom mix side by side with yolks in tact. Sprinkle with salt and pep and place in the oven to bake for approx 12 mins (this will vary depending on your oven, so watch closely to not overcook). When all the egg white is solid and the yolks are set but still bright yellow and semi soft, remove from the oven and top with avocado. Devour and enjoy your day :p XO
Macros:
With Avocado
Cals: 337
Fat: 18.5
Protein: 17.5
Carbs: 14.5
Without Avocado:
Cals: 282
Fat: 13.5
Protein: 16.5
Carbs: 11.5