Healthy Breakfast Recipe

Scrambled eggs in a mushroom cup

Breakfast & Brunch
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 60g egg(s), scrambled
  • Garlic, 1 clove(s), crushed
  • Thyme, fresh, 2 teaspoon(s)
  • Baby rocket, 20 g
  • Pine nuts, 7 g, toasted


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 & Cereals1
Healthy Fats & Oils1
Protein32.9 g
Total fat32.2 g
- Saturated fat13.5 g
Total carbohydrates19 g
- Total sugars2.6 g
Fibre5 g
Sodium598 mg