adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Mushroom mince big breakfast recipe
Mushroom mince big breakfast recipe
0 Likes
Prep Time:
20 minutes
Cook Time:
35 minutes
Total Time:
55 minutes
Vegetarian twist on classic big breakfast: Mushroom mince with roasted tomatoes and zucchini fritters.
Ingredients:
  • 500g pkt Mushroom Mince
  • 36.40 gm olive oil
  • 500g vine-ripened cherry tomatoes or roma tomatoes
  • 20.00 ml balsamic vinegar
  • 1 (about 200g) zucchini, coarsely grated
  • 1/2 small red onion, finely chopped
  • 75g self-raising flour
  • 60ml milk
  • 6 Free Range Eggs
  • 125g Australian-style fetta, crumbled
  • 20.00 ml white vinegar
  • 1 avocado, stoned, peeled, thinly sliced
  • 40g baby rocket leaves
  • Lemon wedges, to serve
Instructions:
  • Set aside 1 cup of the mushroom mince. In a large frying pan over medium-high heat, warm half of the oil. Cook the rest of the mushroom mince, stirring frequently, for 8 minutes until the liquid in the pan evaporates. Transfer to a bowl and let it cool.
  • 1. Preheat your oven to 200˚C and line 2 baking trays with parchment paper. 2. On one of the lined trays, place the tomatoes and drizzle them with balsamic vinegar and 2 tsp of the remaining oil. Season with salt and pepper. 3. Spread the reserved mushroom mince on the second tray. 4. Bake everything for 12-15 minutes, or until the tomatoes start to collapse and the mushroom mince is crispy and golden.
  • Next, mix zucchini, onion, flour, milk, 2 eggs, and half the fetta with the mushroom mince in a bowl. Stir well to combine, then season. Heat the rest of the oil in a large non-stick frying pan over medium heat. Spoon four 1/4-cup (60ml) portions of the mixture into the pan. Cook for 3 mins on each side until golden and cooked through. Keep warm by covering the fritters on a plate, and repeat to make a total of 8 fritters.
  • 1. Bring water to a simmer in a saucepan over high heat then add white vinegar. 2. Crack 1 egg into a small bowl. 3. Stir the water to create a whirlpool and gently pour the egg into the center. 4. Cook for 3 mins for a runny yolk or until desired doneness without stirring. 5. Use a slotted spoon to transfer the poached egg to a bowl and cover to keep warm. 6. Repeat the process with the remaining 3 eggs in batches.
  • Plate the fritters, poached eggs, avocado, tomatoes, and rocket. Season and top with the rest of the mushroom mince and feta. Serve with lemon wedges.

Similar Recipes