Servings: 1 · Prep Time: 2 mins · Cooking Time: 10 mins
Total Time: 12 mins

Breakfast | Keto | Autophagy Friendly

Breakfast doesn't have to be complicated, nor does it need to take more than 10 minutes to prepare. For us, breakfast (when we have it) has to be quick, nutritious and packed full of all the good stuff and this recipe certainly ticks all of those boxes. As well as that, the protein from the eggs will help keep you stay full and therefore, you're less likely to overeat and graze throughout the morning. Whilst this recipe may scream simplicity, it certainly doesn't lack in flavour. In fact, the combination of ingredients works perfectly well together in creating a healthier version of our typical, grease filled and CARB boasting, English breakfast. It should come as no surprise that the ultimate Super Fungi, the mushroom, manages to make its way onto my superfood list. It's quite obvious that our Primal ancestors consumed plenty of mushrooms in their existence and therefore, this makes them a perfect Primal ingredient.


Stuffed mushrooms

  • Portobello mushrooms
  • Spinach (1 cup)
  • Eggs
  • Cheery Tomatoes
  • Salt and pepper (to taste)
  • Fresh Parsley (Pinch)
  • Coconut oil (1 tsp)


Begin by heating a pan with 1 tsp coconut oil.

Once the coconut oil has melted, place your portobello mushrooms (stalk free) in the pan
and lightly fry on both sides for a few minutes on medium heat.

Sprinkle your mushrooms with fresh parsley and salt and pepper to taste. Push the
mushrooms to one side and crack both of your eggs in the pan and cook until done.

Whilst your eggs are cooking, set your plate up with a cup/handful of fresh spinach and a
vine of cherry tomatoes.

Once your eggs are cooked, simply place them in the portobello mushrooms, pop them on
your plate and serve up!


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