Brazilian Breakfast Mushrooms

Cuisine: South American

Prep time:

Cook time:

Serves: 2 as a meal

Enjoy our South American take on mushrooms and eggs using our Brazilian spice blend. Try adding chorizo, spinach or avocado, or make a large batch in a roasting tray and bake the eggs on top when feeding a crowd, serving with soft tortillas.

  • 600g large portobello mushrooms, halved and thickly sliced
  • 1 tbsp butter
  • 1 tbsp olive oil
  • 1½ tbsp Herbie’s Brazilian Spice Blend
  • 1 tbsp red wine vinegar
  • ½ tsp salt
  • 2 large free range eggs
  • micro coriander, to serve (optional)

  1. Melt butter with olive oil in a large pan over medium heat. Add spice blend and mushrooms and saute for 5-8 minutes until tender. Stir through red wine vinegar and salt and cook for a further minute. Mushrooms can be kept warm at this stage.
  2. Heat a teaspoon of olive oil in a non-stick frying pan and fry eggs until they are cooked to your liking. Place on top of mushrooms and garnish with micro coriander and a pinch of Brazilian spice blend and serve immediately.