Mushroom Breaky Bowl

TIME

20 minutes

SERVES

2

CREATED BY

SUMMARY

Say hello to our Mushroom Brekkie Bowl! This isn't your typical morning meal – it's a delightful fusion of poached eggs, sautéed mushrooms, fresh spinach, juicy tomatoes, and a zesty hummus dressing. But that's not all! We've sprinkled our crunchy Keto Paleo Granola Macadamia Coconut on top, giving you a delightful mix of nuts, seeds, macadamias, coconut, flaxseed, and a hint of cinnamon. It's the perfect way to add a satisfying crunch to sweet and savoury dishes.

So simple and tasty you will want to make it every week!

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Created by Justine Schofield for Everyday Gourmet

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Watch the full recipe HERE

delicious savoury breakfast

Ingredients

- 4 free range eggs, poached

- 1 tbsp ghee

- 200g button mushrooms and or flat mushrooms

- 4 tbsp Keto Paleo Granola Macadamia Coconut

- Handful of spinach

- 1 tomato, cut into wedges

- Salt and pepper

Dressing

- 1 tbsp hommus

- Juice ½ lemon

- 2 tbsp macadamia oil or olive oil

Method

For the dressing mix everything together.
Heat ghee in a pan over a high heat. Sauté mushrooms and season with salt and pepper.
Boil some water in a pot and add vinegar. Stir the water to form a whirlpool and then carefully lower in the egg and poach to your liking. Drain on a paper towel.
To serve, place spinach, tomatoes and mushrooms in a bowl. Place the poached egg on top and drizzle with the dressing.
Top with Keto Paleo Macadamia Coconut Granola and serve.