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Breakfast Stack

A great dish to enjoy when you need something a little more substantial to start your day, the sweetness of the capsicum is a lovely addition to this healthy ‘fry up”. Thats the thing- you can still enjoy all the old favourites but make changes to make them healthy. A truly satisfying breakfast.

Recipe information

Ingredients

1 red capsicum, halved, stalk removed

2 Portobello mushrooms, stems removed

2 eggs

1 small handful basil

1 small handful spinach

1/2 avocado, sliced

Sea salt

Black pepper

coconut or macadamia oil

 

Method

Pre heat the grill.

Rub a little oil over each capsicum half, season with salt and place under the grill on medium-high, cook for 7 minutes, turning a couple of times.

Meanwhile, heat a tablespoon of oil in a frying pan on medium-high heat, season the mushrooms  with salt and cook for 3-4 minutes,  turning, until they are just softening. Transfer to an oven proof plate and place in the bottom of the oven just to keep them warm.

Keep the frying pan on the heat, add a tablespoon of oil and crack carefully crack the eggs in, cook for 3 minutes, or until your liking.

To serve, take the mushrooms out of the oven and divide between two plates, layer the leaves, avocado and capsicum then place the egg on top. Season with salt and pepper and serve.