I don’t often crave a full English but sometimes, just sometimes, I do like a little bit of bacon…the only problem is, is that bacon goes really well with bread and I don’t like to eat bread. Here we have a guilt free brunch that tastes great and fills you up without the not-so-good-for-you ingredients like bread and baked beans.
My favourite part of this brunch is the baked egg in mushroom, I think everyone knows how much I like eggs but baking one inside a meaty portabello mushroom is my idea of breakfast heaven! Not only does a great big mushroom make a worthy replacement of bread, they also have a heap of nutrients that would never be found in a loaf –
- Mushrooms are the only vegetable to provide vitamin D. This vitamin is important for the absorption of calcium, helping to form bones
- They are an important source of B vitamins which are essential for the growth and development of the nervous system; for food digestion and the metabolism
- Mushrooms contain compounds that have been found to lower the risk of cancer. A study at Perth University found that women eating 10 grams of mushroom per day developed a third of the breast cancer rates of those who didn’t!
- A low Gi rating means that mushrooms help to keep blood glucose levels normal and can even help to stabilise blood pressure by proving potassium
- They contain a type of fibre that helps to lower blood cholesterol in a similar way to statin medication
Sunday Brunch – Serves 2
4 bacon rashers
2 portabello mushrooms
2 vine tomatoes
2 handfuls of watercress
Sprinkling of thyme
1 tbsp olive oil
Salt & pepper
1. Preheat the oven to 180/gas mark 6
2. Wipe the mushrooms, take out the stem and place on a baking tray, gently crack an egg into the middle of each one
3. Cut the tomatoes in half, drizzle with the olive oil and sprinkle with thyme. Place on the baking tray along with mushrooms and bacon
4. Place baking tray in oven for 15 minutes or until the white of the egg is cooked
5. Plate up with a handful of watercress son each plate and serve!
To make a vegan version, replace the bacon with gently fried black beans – add a crushed clove of garlic and black beans to a frying pan and heat for five minutes.
This recipe is suitable for use on Detox Week on the ShoreBeing Weight Loss Program.