Homemade muesli with oats, dates & berries
Packed with oats, pecans, seeds, dates, puffed wheat and berries, this delicious breakfast muesli will help you to start your day the right way
Mushroom baked eggs with squished tomatoes
Serves 2
Easy
Prep:
Cook:
Start your day the healthy way with mushrooms, baked eggs and tomato. A low-fat, low-calorie dish that's two of your five-a-day - perfect for a weekend breakfast
Skip to ingredients
- 2 large flat mushrooms(about 85g each), stalks removed and chopped
- rapeseed oilfor brushing
- ½ garlic clovegrated (optional)
- a few thyme leaves
- 2 tomatoeshalved
- 2 large eggs
- 2 handfuls rocket
Nutrition: per serving
- kcal147low
- fat8glow
- saturates2g
- carbs5g
- sugars5g
- fibre3g
- protein12g
- salt0.3g
Method
step 1
Heat oven to 200C/180C fan/gas 6. Brush the mushrooms with a little oil and the garlic (if using). Place the mushrooms in two very lightly greased gratin dishes, bottom-side up, and season lightly with pepper. Top with the chopped stalks and thyme, cover with foil and bake for 20 mins.
step 2
Remove the foil, add the tomatoes to the dishes and break an egg carefully onto each of the mushrooms. Season and add a little more thyme, if you like. Return to the oven for 10-12 mins or until the eggs are set but the yolks are still runny. Top with the rocket and eat straight from the dishes.
