Brazilian Breakfast Mushrooms

Enjoy our South American take on mushrooms and eggs using our Brazilian spice blend. Try adding chorizo, spinach or avocado, or make a large batch in a roasting tray and bake the eggs on top when feeding a crowd, serving with soft tortillas.

Ingredients

• large portobello mushrooms, halved and thickly sliced  ·  2 pounds 
• butter  ·  1 tablespoon 
• olive oil  ·  1 tablespoon 
• Herbie’s Brazilian Spice Blend  ·  2 tablespoons 
• red wine vinegar  ·  1 tablespoon 
• salt  ·  1/2 teaspoon 
• large free range eggs  ·  2 

Instructions

Melt butter with olive oil in a large pan over medium heat.

Add spice blend and mushrooms and saute for 5-8 minutes until tender.

Stir through red wine vinegar and salt and cook for a further minute. Mushrooms can be kept warm at this stage.

Heat a teaspoon of olive oil in a non-stick frying pan and fry eggs until they are cooked to your liking.

Place on top of mushrooms and garnish with micro coriander and a pinch of Brazilian spice blend and serve immediately.