Fried eggs & veg

Prep Time 10 minutes
Cook Time 15 minutes
Course Breakfast
Servings 2


  • 125 g Portobello mushrooms
  • 75 g flat mushrooms
  • 2 tsp balsamic vinegar
  • 60 g baby spinach leaves
  • 2 Egg
  • 2 x 60g slices wholegrain sourdough
  • 2 tsp Drizzle extra virgin olive oil


  • 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.


Calories: 324kcalCarbohydrates: 31gProtein: 17.8gFat: 13gSodium: 424mgFiber: 5g
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