The mushroom mash
A simple pan of portobello mushrooms, bacon, zucchini, and spinach topped with a fried egg, a satisfying single-serve breakfast or weekend brunch.
Mushroom lover, bacon lover, or both? This is for you. Easy to prep, full of good fats and flavour, and the leftover bacon fat does serious work on the egg. Top with fresh basil if you’ve got it.
Ingredients
- 3 portobello mushrooms, sliced
- 1 tablespoon brown onion, diced
- 1/4 teaspoon garlic, crushed
- 1/2 zucchini, sliced
- 1 handful spinach
- 2 slices bacon, diced
- Salt and pepper
- 1 egg
Method
- Place all ingredients (except the egg) into a non-stick pan and fry until the bacon is crispy.
- When the mushroom mash is done, transfer to a plate.
- In the same pan, using the leftover fat, fry or poach the egg.
- Place the egg on top of the mushroom mash and add a garnish of choice, fresh basil works well.
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