Scrambled eggs in a mushroom cup
CSIRO Total Wellbeing Diet
Breakfast & Brunch
1 peopleServes
1
1
| Cook | 8 min |
- Mushrooms, 1 field mushroom(s), or portobello
- Mixed grain bread, 1 slice(s), toasted
- Cheddar cheese, tasty, 40 g, crumbled
- Eggs, raw, 2 extra large egg(s), scrambled
- Garlic, 1 clove(s), crushed
- Thyme, fresh, 2 teaspoon(s)
- Baby rocket, 20 g
- Pine nuts, 7 g, toasted
Method
Preheat oven grill to high.
Grill field mushroom for 5 minutes. Place on toast on a serving plate and fill with crumbled cheddar.
Meanwhile, scramble eggs, garlic and thyme leaves in a small non-stick frying pan over a medium heat for 2 minutes or until the egg is just set.
Spoon scrambled egg over the mushroom cup.
Top with rocket and pine nuts.
Nutrition facts per serve
Makes 1 serve
Note: If food units vary from the book, be guided by the following food units.
| Meat & Protein | 1 |
| Bread & Cereals | 1 |
| Vegetables | 1.5 |
| Fruit | 0 |
| Dairy | 1 |
| Healthy Fats & Oils | 1 |
| Indulgences | 0 |
| Calories | 512 |
| Protein | 34 g |
| Total fat | 32.2 g |
| - Saturated fat | 13.5 g |
| Total carbohydrates | 19 g |
| - Total sugars | 2.6 g |
| Fibre | 5.6 g |
| Sodium | 556 mg |