VEGETARIAN + LOW CARB
BASIL PESTO GRILLED PORTOBELLO MUSHROOM TOPPED WITH ROASTED TOMATOES, ROCKET AND A PERFECTLY POACHED ORGANIC EGG
This delicious breakfast will transport you to Italy...not a bad way to start the day!
My breakfast Caprese plays a little trick on the mind as it taste and looks kinda like a traditional Caprese, however in this case, the mozzarella is replaced by a poached egg.
Somehow bread always manages to wiggle it's way onto the breakfast plate but I'm consciously trying to change that and finding tastier and wholesome substitutes...I sometimes wonder why we even bother with bread...clearly habitual! In this case my "bread substitute" is a deliciously roasted Portobello Mushroom packed with flavour.
For the Recipe I'm not going to go in too much detail as it's more about the combination of flavours and a chance for you to freestyle and create your own super-tasty-breaky! After all, nobody wants to deal with complicating things first thing in the morning! ;)
*Please improvise on the quantities depending on the amount of people you're serving.
fresh Portobello Mushroom
Basil Pesto / Fresh Basil & Garlic (if you don't have Pesto)
Chipotle Chilli Seasoning (Optional)
fresh Eggs / Poached, Boiled, Fried, Scrambled (your choice)
fresh Organic Rocket
Potato Sticks / Crunchy Onions / Caramelised Onions / Seeds (your choice)
Preheat the oven to 180°C
With the Mushrooms lying on their caps, season the gills with the Basil Pesto (or Fresh Basil and minced Garlic), a dash of Balsamic and Olive Oil and a pinch of Salt & Pepper
On a separate baking tray, season the halved tomatoes with a sprinkle of Chipotle Chilli, Salt & Pepper and drizzle with Olive Oil.
Roast in the oven at 180 degrees for 10 -15min (or as you like them)
If you're poaching the egg get your water to a boil. I'm not going into detail about how to poach the egg...everyone has their own way...poach the egg for roughly 6min if you like a runny yolk.
Rinse the Rocket and prep for serving.
Assemble all the elements and finish off with a pinch of Salt & Pepper.
ENJOY + HAPPY EATING! x
Feel free to get in touch if you have any questions or comments. I would love to hear what you think of the recipe and what's your spin on it! x