Roast Mushroom with Poached Egg and Smoked Salmon Salsa Calories: 231 Total Fat: 9.3 Sat Fat: 2.3 Carbs: 14.7 Sugars: 9.3 Fibre: 4...
Roast Mushroom with Poached Egg and Smoked Salmon Salsa
Calories: 231
Total Fat: 9.3
Sat Fat: 2.3
Carbs: 14.7
Sugars: 9.3
Fibre: 4.3
Protein: 24.4
Sodium: 748.6
Ingredients: Serves 2
1 x Large Field Mushrroms
1 x Organic Whole Eggs
50 grams Smoked Salmon
1/4 Bunch Brocolini
1/4 Red Capsicum (Bell Pepper)
1/4 Yellow Capsicum (Bell Pepper)
1 Slice Red Onion (Spanish Onion)
1 x Tablespoons Cottage Cheese
Cooking Instructions:
Pre heat oven to 180 degrees celcius or apx 356 degrees farenheight.
Cut capsicums (bell peppers), brocolini, smoked salmon and red onion into small cubes and place into a small bowl.
Break off the stem of the mushroom and lay it on a baking tray or plate bottom side up.
Evenly spread 1 tablespoon of cottage cheese onto the mushroom (This will help bind the toppings to the mushroom so that they don't fall while baking).
Mix the salsa mix in the bowl and once done, carefully scoop and place mixture onto the mushroom.
Place mushroom into oven for approximately 10 minutes or until mushroom turns a dark brown.
While mushroom is baking, boil a large saucepan of water.
Once water is boiling, turn heat down and allow to simmer. Pour 2 tablespoons of white wine vinegar into the water and then stir the water to create a whirlpool.
Carefully crack the egg into the water, holding the egg as close to the water as possible to avoid the egg spreading in the water.
Cook the egg for 3-4 minutes, depending on how you like your eggs.
Carefully scoop the egg out of the water, place into a bowl of cold water for 30 seconds and then place onto a square of paper to soak up any excess water.
Remove mushroom from the oven, place poached egg onto the top and serve.
