Mushrooms and Egg Brunch

Spoil yourself with this delicious and healthy brunch dish

You will need:

2 cups of Dr Broth Roast Beef or Chicken Bone Broth

4 cups chopped brown mushroom

Tbls extra virgin olive oil

Pinch of salt

Juice of ½ a lemon

2 tsp butter

Handful of torn basil leaves

And a handful or 2 of baby spinach leaves

Some fried or poached eggs

To serve:

Toast, waffles, crumpets, croissants, slice of warm sourdough or rye – whatever is your favourite.

Method:

In a large frying pan or saucepan, sauté your mushrooms in the olive oil, 1 teaspoon of butter and a pinch of salt until they are goldenbrown.

Pour in the Dr Broth bone broth and simmer it until it has mostly reduced but not completely. You should still have a sauce consistency.

Switch off the heat and stir in the lemon juice, basil leaves and another spoon of butter.

Put some baby spinach leaves onto your bread of choice – or use lots of spinach and no bread and pour over the mushrooms.

Top with a fried or poached egg.

Add some feta or cheddar or parmesan as well if you like,and if you like your breakfast spicy, stir in a pinch of chilli powder into the mushrooms.

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