Keto Baked Mushrooms with Eggs, Spinach, Avocado and Tomatoes
Easy
Prep 15min Cook 25min
I love this breakfast idea for delicious Keto Mushrooms with Eggs, Spinach Avocado and Tomatoes; no need to go out for breakfast when you can have it at home.
Ingredients
- 4 large field mushrooms
- 1 tablespoon olive oil
- Salt and pepper
- 1 sprig of thyme or 1 teaspoon of thyme leaves
- 4 eggs
- 200g baby Spinach
- 1 Avocado
- 1 punnet Cherry tomatoes
- 1 tablespoon fresh oregano
Recipe Steps
- Preheat the oven to 180c.
- Remove the stalk and the black gills from the mushrooms and set aside for use in a stock, salad or soup. Place the mushrooms onto a tray or baking dish and drizzle with the oil. Season with salt and pepper and sprinkle over the thyme.
- Bake the mushrooms in the oven for 15 minutes.
- Remove them from the oven and crack an egg into each mushroom. Bake the mushrooms for a further 10-15 minutes depending on how you like your eggs.
- Serve the eggs with sliced avocado, spinach that you have wilted in a pan with 1 tablespoon of water and halved cherry tomatoes tossed with fresh oregano and salt and pepper.
- Team this with some crumbled feta, slice of toast or your favourite relish for a bit of a change up.