Breakfast is one of my favourite meals. I always love going out for breakfast, and I get super excited for the buffet breakfast at hotels. Even though I’m gluten intolerant, there are actually a lot of great things that I can eat for brekkie.
One of my favourite breakfasts is Breakfast Bruschetta. The recipe was inspired by Michelle Bridges cookbook, but I’ve added my own twist to it. It’s super easy to cook and normally only takes 15-20 minutes.
6 Button Mushrooms
1/2 tsp parsley
1/2 tsp corriander
splash of olive oil
2 slices of bread (you can have more per person if you desire)
2 tsp coconut oil
30g Danish feta
2 eggs (optional)
Salt & pepper to taste
1. Dice the tomato and slice the mushrooms. Saute the mushrooms and tomatoes in a frypan with the oil for about 5 minutes.
2. Add the herbs and mix in well. If you want eggs, either poach or fry your eggs separately to the veggie mix.
3. Toast the bread.
4. Spoon the veggie mixture over the bread. Add the egg and crumble feta over the top. Pour a teaspoon of coconut oil over the plated items.
5. Season with salt and pepper and sit down to enjoy!