This breakfast looks impressive but is surprisingly easy. Serve with steamed spinach and wholegrain sourdough toast.
Preheat the oven to 180C.
Brush the mushrooms with olive oil and place on a baking tray in the oven. While the mushrooms are cooking, separate the eggs into 2 bowls. The whites should go into a glass or stainless steel bowl only.
Finely slice the trout.
Beat the egg whites until they are stiff and form peaks. Beat the egg yolks, add seasoning and trout slices and stir through.
Fold the egg yolk and trout mixture through the egg white it is completely combined through.
Spoon the mixture into 4 small ramekins.
Fill a small baking pan half full with boiling water and drop ramekins into the tray.
Bake for 12 minutes until the eggs are cooked through. Serve immediately.
Note: kJ count does not include sourdough toast.
Makes 4 servings
| Prep Time: | 15 mins |
| Cooking Time: | 30 mins |
| Ready in: | 30 mins |
Suitable for: |
|
| Breakfast | |
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| Nutritional Information - Per Serve | |
| Kj | 526 kj |
| Calories | 126 kcal |
| Fat | 6 g |
| Saturated Fat | 1.7 g |
| Total Carbohydrate | 7.3 g |
| Total Protein | 13 g |
| Fibre | 2.1 g |
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