Pesto, Eggs & Mushrooms on Corn Thins® Slices
Pesto, Eggs & Mushrooms on Corn Thins® Slices
This is a great gluten-free alternative breakfast, with the added crunch and popcorn flavour from the Corn Thins slices.
Servings
Prep time
Cook time
Recipe
Ingredients
- 2 tbsp olive oil
- 1 clove garlic, finely chopped
- 1 cup sliced mushrooms
- 1-2 eggs
- 3 Corn Thins slices
- 1 tbsp pesto
- Sea salt & pepper (optional)
Method
- Heat some oil in a pan (enough to cover the bottom of the pan), then add the garlic on a low to medium heat.
- Once the garlic gets a little caramelised, add in the mushrooms. Continue cooking and stirring until the mushrooms are soft and look wet.
- Fry the eggs with a little oil in a non-stick pan. Cook the eggs until the egg whites have solidified and have a bit of browning underneath. If you don’t like a runny yolk, cook until the yolk is solid.
- To assemble your breakfast, add the fried egg(s), mushrooms and pesto to the Corn Thins slices. Sprinkle with salt and pepper if desired.
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