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.
Wilna Eksteen

Wilna Eksteen

Registered Dietician

Servings
1 serving
Ready In
30 minutes
Nutritional information

Total energy: 292 kcal

Protein: 19.8 g

Carbohydrates: 17.2 g

Sugar: 2.2 g

Fat: 16.2 g

Fibre: 1.5 g

Dietary Requirements

Gluten Free

Lacto-ovo Vegetarian

Low GI

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

Equipment List

  • Measuring spoon
  • Mixing bowl
  • Frying pan
  • Spatula
  • Serving bowl

Method

Step One

Add the mushrooms, Liviana® CBD-Infused Extra Virgin Olive Oil, thyme and lemon juice to a hot pan. 

Step Two

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.

Step Three

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.

Step Four

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. 

Step Five

Enjoy as a delicious breakfast or quick lunch. 

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