Rana Conway's Breakfast Bruschetta

 
  • Rana Conway's breakfast bruschetta recipe
  • Rana Conway's breakfast bruschetta recipe
  • Rana Conway's breakfast bruschetta recipe
  • Rana Conway's breakfast bruschetta recipe
  • Rana Conway's breakfast bruschetta recipe
  • 10-30 minutes to prepare
  • Under 10 minutes to cook
  • 2 portions
  • How to make

2 granary rolls or wholemeal muffins or thick slices of bread
3 eggs
2 tbsps milk
1 tbsp olive oil or rapeseed oil
4 mushrooms
125g frozen spinach
1 tbsp cream cheese 
Sprinkle of nutmeg
Black pepper

Step 1

Beat the eggs and milk in a small bowl

Step 2

Slice the mushrooms. Heat the oil in the frying pan and fry the mushrooms for 3-4 minutes, until nicely browned

Step 3

Meanwhile place the spinach in the microwave for 3-4 minutes and put the bread rolls in the toaster 

Step 4

When the mushrooms are ready, add the egg mixture, and leave for a minute, then stir until set and no runny egg remains

Step 5

Mix the cream and nutmeg into the hot spinach

Step 6

Take two warm plates, put a roll or a slice of toast on each, and spread the spinach mixture on top followed by the egg and mushroom and some black pepper

Contains

  • Gluten ingredients
  • Wheat
  • Dairy ingredients
  • Eggs

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Recipe notes

This bruschetta is full of nutrients from the delicious eggs and spinach and is a great breakfast or light lunch for your third trimester when your tummy might be feeling a little squashed!

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