Description
This healthy breakfast stack packs it all in, with a balance of protein, carbs, vegetables and tangy sweetness from the onion marmalade. If you are looking for a great start to your day, look no further. This will keep your energy levels high for hours!
Ingredients
- 1 Portabello Mushroom Cap
- 30 grams Cherry Tomatoes, Halved
- 1 slice English Muffin
- ⅓ cups Baby Spinach
- 2 whole Medium Eggs
- 2 Tablespoons Red Onion Marmalade Or Chutney
Preparation
Preheat oven to 180ºC (355ºF). Take the portabello mushroom and remove the stem. Place on a baking tray and spray with a few squirts fry light if you are calorie conscious, or a drizzle of olive oil and place in the oven. Cook for 15–20 minutes, depending on the thickness of the mushroom. Add cherry tomatoes to the baking tray in the last 8–10 minutes of cooking (or you can leave them uncooked if you prefer).
Poach eggs by dropping them into water just off the boil (but not bubbling). Place the muffin half in the toaster.
To plate everything, place spinach in the center of the plate and top with the muffin, followed by the portabello mushroom. Place poached eggs on top and scatter cherry tomatoes around the plate. Finally, dot the red onion marmalade throughout the dish. Voila! Done. Beautiful for the stomach and the eyes!
