Special Diet

Egg-Filled Mushrooms on Toast

cook 10 mins
Tags: Gluten free
  • 25 g (1 oz) butter
  • 4 eggs, beaten
  • ½ tablespoon chives, chopped
  • 1 tablespoon olive oil
  • 4 portobello mushrooms
  • 4 slices of gluten-free bread, toasted
  • 2 tomatoes, chopped
  • 2 spring onions, thinly sliced
  • salt and pepper
  • Melt the butter in a small frying pan. Pour in the eggs and chives, season with salt and pepper and cook for 4–5 minutes, stirring occasionally, until cooked.
  • Meanwhile, heat the oil in a frying pan and cook the mushrooms for 3–4 minutes on each side.
  • Mix together the tomatoes and spring onions.
  • Place the toast on 4 warmed plates and top with the mushrooms, then drizzle over any pan juices.
  • Spoon the scrambled egg into the mushrooms and serve sprinkled with the tomato and spring onion mixture.
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