Baked eggs in mushrooms with spinach rice and kimchi

Jacqueline Alwill

Brown Paper Nutrition

Two nutrition hacks in one with this recipe. Eggs baked in the mushrooms with garlic infused olive oil – wondering why I haven’t done this sooner. And, using frozen spinach portions heated in the rice. The spinach defrosts as you microwave it and the rice benefits from the additional water content as the spinach defrosts.

BAKED EGGS IN MUSHROOMS WITH SPINACH RICE AND KIMCHI

Serves 1

Gluten free : Dairy Free : Vegetarian

2 field mushrooms, stalks removed

Garlic infused extra virgin olive oil

2 free range eggs

1 cup or large mug of precooked brown rice

75g frozen spinach

2tbsp – 1/4 cup kimchi

Optional condiments : chilli, onion jam, fresh Asian herbs, salt and pepper

 

Heat oven to 225C (fan forced). Brush the mushrooms with garlic infused extra virgin olive oil (or regular extra virgin olive oil) and place cup side up in a lined baking dish. Crack 1 egg into each mushroom and place in oven to bake for 6-8 minutes. Whilst the mushrooms bake, make your rice and spinach combo by arrange frozen spinach portions around your mug or bowl of rice. Microwave 3-4 minutes, or until spinach has defrosted and rice is hot, then set aside covered until the eggs and mushrooms are cooked. Once the mushrooms are ready, spoon your rice spinach mix into a bowl and toss. Top with the mushrooms and eggs and serve with kimchi, chilli flakes, onion jam, fresh herbs and season with salt and pepper.