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.
- 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
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.