Spinach Breakfast Platter
Level
moderate
Cooking
10 min
Preparation
25 min
Ingredients
Servings
4
Spinach just wash if using baby spinach | 500 g |
Eggs | 4 |
Avocado | 1 |
Cherry Tomatoes | 1 bunch |
Portobello Mushrooms | 200 g |
Thyme or 1 tsp thyme leaves | 1 spring |
Olive Oil | 2 tbsp |
Salt | |
Pepper |
How to cook
Prepare spinach & mushroom
- Wash and pluck spinach into 4-inch lengths.
- Remove the stalk and the black gills from the mushrooms.
Start cooking
- Heat oil and fry garlic till fragrant.
- Add in spinach with salt and pepper to taste. Remove and set aside on the serving plate.
- Season the mushrooms with salt, pepper, and thyme.
- Saute until brown and tender. Add to the serving plate.
- Serve with eggs (poached or sunny side up), sliced avocado and halved cherry tomatoes (fresh or cooked).
- Team this with some crumbled feta, a slice of whole-wheat toast, sausage, or your favourite relish for a bit of a change-up.
Tried this recipe? Rate it!
Shop ingredients