Preparation time is 10minutes
Cook time is 20minutes
Total time is 30minutes
Serve is for 4 people
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Difficulty level: 2 out of 4
7 Ingredients
Number of servings
4
- 100grams butter, melted
- 2 rasher shortcut bacon, finely sliced
- 400grams button mushrooms, halved
- 4 free range eggs
- 40grams baby spinach, shredded
- 2 sprig thyme
- 4 bread rolls, split
Nutrition per serving
2360kJ / 562Cal
2360 Kilojoules or 562 Calories
27% of daily energy intake*
Protein
21.6grams
Fat
29.2grams
Carbs
50.8grams
Sugars
5.0grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 2
Preheat oven to 165°C. Scoop out soft centre from bread roll bases to form a shell. Brush inside of bases and tops with a little butter. Place bases on a baking tray. Fill with spinach, then crack an egg into each. Season. Top with bacon.
Step 2 of 2
Combine mushroom with thyme and remaining butter in an ovenproof dish. Bake rolls and mushroom for 15 minutes. Add roll tops to tray and bake for a further 5 minutes or until rolls are golden, bacon is crisp and eggs are set. Sandwich with tops and serve with mushroom.
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