My Healthy Café Breakfast

Dairy-free | Sugar-free | Gluten-free | No added fat | Easy recipe | Low Carb

Makes enough for 1 serve

Why it's delicious

Start your day off right with a healthy café-style breakfast from the comfort of your home. Avoid the crowds, the “unwanted” ingredients and the high-prices, and enjoy my delicious recipe. 

Hints, Tips + Tricks

This recipe requires Bridget's Sticky Sauce, a healthy cooking sauce I use in many of my recipes. It's simple, healthy and packs a lot of flavour without adding unnecessary calories. If you need the recipe, you can get it here.

I’ve used rice cakes for this recipe as I didn’t have any almond or coconut flour on hand to make my Gluten-free English muffins. However, feel free to make some as they only take a few minutes! Get the recipe HERE. 

Ingredients

• 200 g (7 oz) mushrooms, sliced into 5mm (¼ inch) slices
• 2 tsp Bridget's Sticky Sauce
• 1 tsp apple cider vinegar
• 2 large free-range eggs
• 2 rice cakes or 1 gluten-free English muffin, sliced in half and lightly toasted 
• Small handful of fresh herbs like basil, mint and parsley
• Himalayan salt and freshly ground black pepper

Method

1. Preheat your oven on bake at 180C (350F) 
2. Lay the sliced mushrooms in a single layer onto a wire rack, and gently brush the tops of the mushrooms with the sticky sauce. Place the rack on a baking tray and pop the mushrooms into the oven to cook for 10-15 minutes. 
3. In the meantime, fill a medium-sized pot ¾ full of hot water and add the apple cider vinegar (this will help the egg whites to stay together as they poach). Bring the water to a boil and then turn it down to a simmer. 
4. When the mushrooms are cooked, remove them from the oven and stack them on top of the Rice cakes or English muffins. Place on a plate, ready to receive your poached eggs.
5. Gently break the eggs into the simmering water and cook your eggs for 3-5 minutes (3 minutes if you like the yolk runny and longer if you prefer them more cooked). Remove the eggs with a slotted spoon and drain the eggs well before placing one on top of the mushroom muffin and the other on the plate. 
6. Top the plate with the mini herb salad, season with salt and pepper, and serve.