A nutritious, easy breakfast with quality protein, complex carbohydrates and vegies - what more could you want?
Place the spinach in a large pan over medium heat and cover until wilted.
In a small pan, heat the olive oil and saute mushrooms until soft. Keep both spinach and mushrooms warm.
Fill a small pan with water and umeboshi vinegar. Bring the water to the boil and crack the eggs into it to poach. Reduce the heat slightly and cook for approximately 3 minutes until the white is cooked and the yellow is still slightly runny.
Toast bread and serve eggs on top and spinach and mushrooms on the side.
Makes 1 servings
| Prep Time: | 5 mins |
| Cooking Time: | 5 mins |
| Ready in: | 10 mins |
Suitable for: |
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| Breakfast | |
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| Nutritional Information - Per Serve | |
| Kj | 1713 kj |
| Calories | 409 kcal |
| Fat | 17.3 g |
| Saturated Fat | 4 g |
| Total Carbohydrate | 37.6 g |
| Total Protein | 22.9 g |
| Fibre | 6 g |
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