Mushroom and Egg on Toast
Did you know that you can increase the vitamin D content of mushrooms by placing them in the sun for 10 - 15 minutes prior to cooking them? Maybe go and sit next to them in the garden and you can double-up on the nutritional benefits of sun-exposure, fresh air and quiet time. Afterwards, cook yourself this simple and delicious toastie, you will be relaxed, rejuvenated and reloaded.
Ingredients
- 1 cup mushrooms, thinly sliced
- 1 tbsp Liviana® CBD-Infused Extra Virgin Olive Oil
- 5 sprigs fresh thyme
- 1 tsp lemon juice
- 1 egg
- ¼ cup mozarella, grated
- 1 slice sourdough, toasted
- 1 tbsp low-fat cottage cheese
- Salt and pepper
Method
- Add the mushrooms, Liviana® CBD-Infused Extra Virgin Olive Oil, thyme and lemon juice to a hot pan.
- Fry the mushrooms for 3 – 5 minutes over a high heat, and push slightly to the side to leave space to fry the egg. Season with salt and pepper.
- Fry the egg sunny side up with a soft yolk. You can place a lid over the frying pan to help with cooking the egg white, while keeping the yolk runny.
- Spread the low-fat cottage cheese onto the toasted sourdough, spoon the mushrooms onto the cottage cheese. Place the mozarella onto the mushrooms and gently top it off with the soft-fried egg.
- Enjoy as a delicious breakfast or quick lunch.
Wilna Eksteen
Registered Dietician
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