breakfast, breakfast recipe, breakfast ideas, mushrooms, mushroom recipes

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

Serves 4

Ingredients

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

Method

  1. 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.
  2. 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.
  3. 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.
  4. 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.