Field Mushroom 'Toast' with Greens & Eggs 

An easy, fast & yummy recipe!

Eggs are a great protein source. They have Vitamin B12, which supports your nervous system and is one of the key players in energy production in the body. 

Mushrooms, tomatoes, spring onions & green leafy vegetables all provide vitamins that further support energy production, making this dish really helpful in fighting fatigue, a common symptom during menopause. 

Things that might contribute to fatigue, include disturbed sleep, feelings of stress and anxiety, or maybe low iron and/or magnesium and/or B12 levels. But it’s important to check in with your Doctor as to what may be the reason for the fatigue. 

Choosing an anti-inflammatory way of eating, such as in this dish, can help to support the peri/meno transition in a woman's life.

Anti-inflammatory does not mean compromising on deliciousness!  

If you'd like to see a video making this quick and easy brunch option, head to my YouTube here. 

2 large Portobello field mushrooms
4 free-range eggs
8 cherry tomatoes, cut in half
2 spring onions, chopped
2 tablespoons extra virgin olive oil
2 teaspoons cumin seeds
2 large handfuls chopped green leaves such a kale, chard, cavalo nero

Switch on a sandwich press to heat (if you have one), and put a pan of water on to boil.

Once the water is boiling, turn it down to simmer and crack in the eggs to poach for 4 minutes. Alternatively pan fry the eggs.

Add the mushrooms to the sandwich press to cook, and sprinkle with salt and pepper; Alternatively, cook in the frypan.

Put a frypan on to medium heat and add the oil, spring onion, tomato and cumin seeds. Cook for a couple of minutes, then add the greens to wilt. Season with salt and pepper.

Place the cooked mushroom onto a serving plate, top with the wilted greens and tomato mixture, and then add the eggs. 

This dish is not suitable for people with histamine intolerance.