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
Category:Breakfast
Cuisine:South American
Scale
Ingredients
600g large portobello mushrooms, halved and thickly sliced
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.
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.