Tamari Mushroom Breakfast Salad

That little hit of ginger in the mushrooms takes this dish to new heights, so very yummy and very nutritious! Lots of good fats and healthy greens to get you started for the day.

Prep time: 5 mins
Cook time: 8 mins

Breakfast

Dairy Free

Well for One (All Recipes)

IMPORTANT - Some recipes may not 100% comply with their listed diet categories. Please review the ingredients carefully to ensure that your selected recipe meets your own dietary requirements

Ingredients

2 cups of mixed salad leaves

1/2 avocado, sliced

1/2 teaspoon of extra virgin olive oil

1 teaspoon of cold pressed coconut oil

100 grams of Shiitake mushrooms or other mushrooms of choice, sliced

1 cloves of garlic, crushed

1 pinch of ginger powder

1 teaspoon of gluten free tamari or coconut aminos

Himalayan or sea salt & cracked black pepper to taste

1 free range egg, poached or fried

Method

If you are poaching your egg, place a saucepan of water on to boil.

Place the salad leaves and avocado on your serving plate and drizzle with the extra virgin olive oil.

Heat coconut oil in a small pan to medium and add the mushrooms and garlic, cook stirring until the mushrooms are nicely browned.

Add the ginger and tamari or aminos to the pan and cook, stirring for 1 more minute. Season to taste.

While the mushrooms are cooking put your egg on in the last 3-4 minutes.

Serve the mushrooms on the salad and top with your cooked egg.

Note: If you prefer you can fry your egg in the same pan as the mushrooms. Either push the mushrooms to the side or remove and keep warm while you cook your egg.

Calories: 0
Protein: 0
Carbs: 0
Fibre: 0
Fat: 0

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