Mushroom breakfast bowl | Australian Mushrooms
www.australianmushrooms.com.au
Try this mighty tasty breakfast bowl as the weather cools down and your appetite picks up.
Ingredients
- ¾ cup quick polenta plus extra for dusting
- 400 ml good quality chicken stock (or vegetable stock)
- 1 tsp fresh thyme leaves
- Pinch fresh cracked paper
- ½ cup parmesan cheese, grated
- 200 g cups mushrooms, thinly sliced
- 2 bunches of cherry truss tomatoes
- 2 cups baby spinach
- 2 free-range eggs
- Pinch kosher salt
- Butter for cooking
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