Egg baked mushroom with avo salad

This low carb, high fat breakfast is so tasty and can be left to cook while you get yourself ready in the morning. Simple and healthy!

Serves 1


-1 large flat top mushroom

-1 large egg

-half an avocado

-A handful of rocket

-A handful of cherry tomatoes

-A drizzle of balsamic vinegar

-A pinch of salt and vinegar to serve


  1. Preheat the oven to 200 degrees Celsius. Place the mushroom on a baking tray on its back. Break off the stalk to create a bowl shape and crack the egg into it. Pop in the oven and time for around 20 mins
  2. Slice the avocado on the plate, then pile up the rocket and tomato next to it and drizzle with balsamic vinegar.
  3. leave the egg and mushroom to cook, once the egg looks like it is cooked through, remove from the oven and pop on the plate. Finish with a sprinkle of salt and pepper to finish.



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