Green bread & mushrooms

Organisation: The Australian Women’s Weekly Food

Cooking time: 25

Serves: 2

Type of recipe: light meals

Recipe

Looking for a delicious, wholesome breakfast that’s packed with flavor and nutrition? These hearty portobello mushroom toasts are the perfect way to start your day! Juicy, roasted portobello mushrooms serve as a rich and earthy base, topped with fluffy scrambled eggs, fresh spinach and lean ham.

Ingredients

4 large (460g) portobello mushrooms
extra virgin olive oil spray
2 eggs, beaten lightly
¼ cup (60ml) skim milk
30g (1oz) baby spinach leaves
2 green onions (scallions), chopped
160g (5oz) unsliced soy and linseed bread, cut into 4 thick slices
50g (1½oz) lean ham (see tip)
1 tablespoon chopped flat-leaf parsley leaves

Method

Preheat oven to 200°C/400°F. Place mushrooms on a baking-paper-lined oven tray. Spray lightly with oil spray; season with pepper. Bake 10 minutes or until tender.
Meanwhile, place egg, milk, spinach and green onion in a high-powered blender; blend until very smooth. Pour into a shallow dish. Soak bread in spinach mixture, turning occasionally, for about 15 minutes or until most of the spinach mixture is soaked into the bread.
Heat a medium non-stick frying pan over medium heat. Lightly spray with oil. Add bread, spooning any leftover spinach mixture onto top of bread. Cook over medium heat for 3 minutes each side until cooked through. Add ham to the pan in the last 30 seconds to warm through.
Serve the bread topped with the ham and baked mushrooms. Sprinkle with parsley.

TIP: Try to choose a lean, reduced sodium sliced ham for this recipe.