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Brazilian Breakfast Mushrooms
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Brazilian Breakfast Mushrooms

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.

Prep Time: 5 mins
Cook Time: 15 mins
Total Time: 20 mins
Yield: Meal Serves 2 1x
Category: Breakfast
Cuisine: South American
Scale

Ingredients

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

Instructions

  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.
Print Recipe
Brazilian Spice Blend
$4.80
40g

 

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