Before I hand it over to the lovely foodie bloggers who return each week I thought that, today, I would share with you a delicious brunch recipe. I say brunch but it would be perfect as a lazy Sunday breakfast, or, as I enjoy it, as a light lunch.
You will probably know that I am currently on my own weight loss journey with Slimming World. If you know the Slimming World plan you will know that avocado's are a high syn food. But I am eating them without counting because they contain a good fat that our bodies need, monounsaturated fat. Monounsaturated fat helps to protect our hearts by maintaining the levels of good cholesterol while reducing the bad cholesterol. So it is not good to cut out all fats in our diets. As I always say, everything in moderation
This dish is so quick and easy to make and is a lot tastier than a boring sandwich or a piece of toast!
This is what I did...
Mushroom, Egg and Avocado Brunch
Ingredients - per serving
1 large portabello mushroom, sliced
1tsp lime juice
Salt and pepper
Spray olive oil
1 - Heat some of the spray oil in a frying pan
2 - If you have any non stick poachette rings grease the inside and place in the frying pan and add the egg. Poachette rings or crumpet rings are a great way to keep your egg from running into other foods in the pan but also keep your egg in a lovely round shape.
3 - Add the mushroom slices and fry over a medium heat for 5 minutes turning regularly
4 - Scoop out the inside of the avocado, place in a bowl and mash up using a fork
5 - Add the lime juice and season to take
6 - Once the mushrooms are cooked remove from the pan and lay on the plate
7 - Turn the egg and leave on the heat for a few seconds just to seal the top
8 - Place the egg on top of the mushrooms and top the egg with the avocado
This dish makes a deliciously healthy meal. The eggs are full of protein and with the good fats in the avocado you are onto a winner with this meal!