MUSHROOM ‘MUFFINS’

Bin the refined carbs with this ingenious recipe that swaps a blood-sugar spiking muffin for a fibrous portobello mushroom.

INGREDIENTS (serves 2):

- 3 portobello mushrooms - 3 tbsp rapeseed oil

- 3 eggs

- 3 rashers of bacon

- Salt and pepper to taste

METHOD:

Brush the mushrooms with 1 tbsp rapeseed oil and season them with the salt and pepper.

Bake the mushrooms in an oven at 160°C for ten minutes.

Fry the eggs over a medium heat in another 1 tbsp oil for two to four minutes.

Cook the bacon in the remaining oil for six minutes until crisp, turning halfway through.

Layer the bacon and egg on top of the mushrooms, and serve.

PER SERVING Kcals: 399, Protein: 23.4g, Fats: 32.1g, Carbs: 6.2g