This healthy breakfast stack has it all, with a balance of protein, carbs, vegetables, and the tangy sweetness of onion marmalade. If you’re looking for a great start to the day, look no further. This will keep your energy levels high for hours!
- 1 portabello mushroom cap
- 30 grams Cherry tomatoes, halved
- 1 slice English muffin
- ⅓ cups baby spinach
- 2 whole Medium eggs
- 2 tablespoons Red onion jam or chutney
Preheat the oven to 180°C (355°F). Take the portabello mushroom and remove the stem. Place on a baking sheet and spray with a few squirts of light frying if you’re calorie conscious, or a drizzle of olive oil and pop in the oven. Cook 15 to 20 minutes, depending on the thickness of the mushroom. Add the cherry tomatoes to the baking sheet during the last 8-10 minutes of cooking (or you can leave them uncooked if you prefer).
Poach the eggs by dropping them into the water just after boiling (but not bubbling). Place half of the muffin in the toaster.
To dress it all up, place the spinach in the center of the plate and top with the muffin, followed by the portabello mushroom. Place the poached eggs on top and distribute the cherry tomatoes around the plate. Finally, sprinkle the red onion marmalade all over the dish. So ! Do. Beautiful for the stomach and the eyes!