Sometimes, I like to make myself a different brekkie to Alex at the weekends. It’s not that I don’t want what he’s having, it’s just that sometimes I’m trying so hard to be good, and also when I eat a big brekkie, I regularly get super lethargic and just feel poop for the rest of the morning! And no one really wants to feel like that, no matter how good the food is.
One weekend recently, Alex was having one of my delicious ultimate cheese toasties (all the cheese! Recipe here), so I decided to make myself something with a bit more green. Something which looked good, but tasted pretty yummy too.
I made these baked breakfast mushrooms..
They were so yummy! The huge mushrooms are well-known for being served as part of a cooked breakfast (in fact the ones I bought were called ‘Breakfast Mushrooms’), and eggs are obviously always a good breakfast choice, offering a source of protein. The combination, with a sprinkling of parmesan on top, was delicious. Slightly cheesy, but not overpowering, it felt slightly indulgent even though I knew it was pretty healthy. Served with a side of wilted kale and chopped nuts, it was a fab combination and one that definitely went down well.
I didn’t feel lethargic and bad after either – win, win!
They’re super simple too. Here’s how to make them.
Ingredients (serves 1):
- 2 breakfast/big mushrooms
- 2 medium eggs
- sprinkle of parmesan
- 1 tsp. oil
- 1 large handful of kale
- 1 small handful of peanuts/cashews, chopped
- Pre-heat the oven to 200 degrees celsius. Lightly grease a crockery dish and put to the side.
- Carefully pull out the stems of the mushrooms, and scoop out some of the black inside, to create enough room for your eggs.
- Crack open each egg and carefully pour into each of the mushrooms – be careful to ensure the egg stays inside the mushroom and doesn’t run out.
- Sprinkle with parmesan and pop in the oven for 15 minutes, until the mushrooms look roasted, and the egg white looks cooked through.
- Whilst the baked mushrooms are cooking, prepare the kale. Heat the oil in a frying pan with a lid. Add the kale to the frying pan and cover with the lid, steam until wilted.
- Once the kale is almost ready, throw in the chopped nuts, toss to combine.
- Remove the baked mushrooms from the oven and serve with the wilted kale and nuts on the side.
Ta da! You shouldn’t need any condiments, perhaps just a light sprinkling of black pepper to season.
Do you ever make yourself something different to your family/other half?