Portobello Mushrooms 2
Pesto 15g (1 tbsp )
Olive Oil 10ml ( 1⁄2 tbsp )
Parsley 1⁄4 bunch (1 cup ) optional
Walnuts 10g (1 tbsp ) optional
Chilli Flakes 1g ( 1⁄4 tsp ) optional
NOTE: Feel free to pan fry or scramble your eggs instead of poach.
- Heat a pot of water to near boiling and add a dash of vinegar or a pinch of salt ready for your eggs. Once the water is hot, carefully add your eggs (can do one at a time if preferred) and cook for 3-4 minutes, or until the white is set. Remove them from the water and set aside on a separate plate so the water can run off.
- Heat your fry pan over medium heat and add a little olive oil. Add your mushrooms and cook, tossing occasionally, for 5-6 minutes, or until charred on the outside and softened through.
- Serve your mushrooms with your eggs on a fresh plate and a dollop of pesto, sprinkle of parsley and chilli flakes if using, and enjoy!
MACROS (per serve):