Mushrooms are great at any time of the day but after this meal, you’ll be wanting mushies for breakfast everyday.
Preparation time 15 mins
Cooking time 35 mins
1/2 cup SunRice Brown rice, rinsed
1 cup water
1 tbsp olive oil
1 brown onion, finely chopped
2 tsp ground cumin
1 tsp ground coriander
1 lemon, rind finely grated, quartered
2 tsp fresh thyme leaves
4 (medium-large) flat mushrooms, stems removed
60g soft marinated feta
4 free range eggs
Lemon wedges, thyme & toasted grain bread, to serve, optional
- Preheat oven 200°C fan forced. Put the rice and water in a medium saucepan. Bring to the boil. Reduce heat to low, cover and simmer for 25 minutes. Remove from heat and stand covered for 10 minutes. Rinse then drain well.
- Meanwhile, heat oil in a small frying pan over medium heat. Add the onion, sauté 3-4 minutes until soft. Add the spices and cook 1 minute until aromatic. Stir into the rice with the lemon rind and thyme.
- Put mushrooms into a greased roasting pan. Divide the rice mixture amongst the mushrooms. Bake 10-15 minutes or until mushrooms are tender. Remove from the oven and crumble over the feta.
- Meanwhile, to poach eggs, almost fill a deep frying pan with water. Bring to simmer. Stir the water to create a gentle whirlpool. Crack 1 egg into a small ramekin then slowly tip the egg into the water and stir gently to continue the whirlpool effect. Repeat with remaining eggs. Cook for 11/2- 2 minutes, use a slotted spoon to remove the egg to a tray lined with paper towel.
Tip: Put 1 egg on the top of each mushroom, season and serve with lemon wedges, extra thyme and toast.