Vegie Brekkie

Name: Vegie Brekkie
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 serving(s)
Ingredients: 4 field mushrooms, stalks removed or 4 large flat mushrooms; 8 teaspoons balsamic vinegar; 8 teaspoons pure maple syrup (do not use imitation maple syrup); 8 teaspoons olive oil; 20 g butter; 4 eggs; 1/3 cup light cream; 1/2 cup grated light cheese; 1 pinch salt; 1 pinch fresh ground black pepper; 1/8 cup extra grated light cheese, to serve; 100 g baby spinach leaves, rinsed

Submitted by Jubes

"A great vegetarian breakfast from a small recipe book attached to the current copy of Better Homes Magazine. I liked this recipe as it has no bread and suits a vegetarian gluten-free breakfast. A great dish to serve to company. The large mushrooms form the base of the dish instead of using toast or rolls"

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photo by I'mPat

Ready In:: 30mins
Ingredients:: 12
Serves:: 4

ingredients

4 field mushrooms, stalks removed or 4 large flat mushrooms
8 teaspoons balsamic vinegar
8 teaspoons pure maple syrup (do not use imitation maple syrup)
8 teaspoons olive oil
20 g butter
4 eggs
¹⁄₃ cup light cream
¹⁄₂ cup grated light cheese
1 pinch salt
1 pinch fresh ground black pepper
¹⁄₈ cup extra grated light cheese, to serve
100 g baby spinach leaves, rinsed

directions

Preheat oven to 180°C and line an oven tray with baking paper.
Place mushrooms, cavity side-up, on th etray.
Combine the balsamic vinegar, maple syrup and the oil. Drizzle over the mushrooms.
Bake the mushrooms for 15 minutes, or until the mushrooms are soft.
While the mushrooms are cooking - melt the butter in a large non-stick frypan or saucepan.
Ina seperate bowl- whisk the eggs, cream and cheese. THen pour them into the pan with the melted butter. Stir until scrambled, but not dry.
Spoon the scrambled eggs into the mushrooms. Season with salt and pepper.
Sprinkle over some extra grated cheese as garnish and serve with fresh or wilted spinach leaves.
Enjoy!

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Reviews

Delicious! The parts come together so well, from the creaminess of the eggs to the mushroom with its tasty drizzle. I used fresh spinach leaves and grated sharp cheddar and just loved the extra boost of flavor it gave to the dish. Gorgeous presentation, yet still quick and easy to put together! Thanks for sharing!

Starrynews
Thanks **Jubes** the DM and I certainly enjoyed this for breakfast this morning. I scaled it back for 2 (as I had 2 big field mushrooms, though they shrank a little more than I expected) and I had the spinach with mine. Love the sweetness that the maple syrup gave (I used a sugar free one for dietary purposes) and mixed a tablespoon of each of the 3 ingredients which was plenty for my 2 mushrooms. Thanks once again, made for Make My Recipes - Edition 10.

I'mPat