Mushie Eggs with Zucchini Slaw & Sauerkraut

This is an easy any-meal recipe that is low on dishes and high on flavour and nutrition. Sounds like egg-sactly what you want in a quick meal (am I right??!).

mushie eggs

Mushie Eggs with Zucchini Slaw & Sauerkraut (serves 1) (gluten/sugar/dairy/soy free. vegetarian.)

Ingredients:

• 1 large portobello mushroom, stalk removed (or two small portobello mushies - they just need to be deep enough to hold an egg!)
• 2 organic, free range eggies
• 1 tsp coconut oil
• 1/2 tsp dried thyme leaves, or 1 tsp fresh thyme leaves
• 1 Tbs dukkah
• 1/2 zucchini, grated or Spirooli-d
• 1/2 tsp wholegrain mustard
• 1 tsp apple cider vinegar
• Half a thumb of fresh turmeric, grated (optional, best if you can find it but if not, use 1/2 tsp ground turmeric or replace with about 1/4 thumb of fresh ginger)
• Homemade sauerkraut (or store bought so long as ingredients are simply cabbage and salt - not vinegar. Check out this recipe.)
• Salt & pepper
• Parsley & sprouts to garnish

Method:

• Pre-heat the oven to 170 degrees celcius
• Pull the stem out of the portobello mushie and put small dollops of coconut oil across the gills and massage some on the smooth outside of the mushie. Sprinkle on the thyme plus some salt and pepper.
• Line a baking tray with grease-proof baking paper and pop the mushie on with the cavity/gills facing up. Crack your egg(s) in and coat the surface with dukkah.
• Pop your egg-filled mushroom into the oven for roughly 15 minutes, or until the whites have cooked through. Keep an eye on it though; this recipe results in hard yolks but you don't want to overcook them otherwise they'll be dry and floury (if you want them soft, you can fuss about by separating the eggs and putting the yolks in at the halfway cooking mark).
• While your eggs are cooking, mix the apple cider vinegar, mustard, turmeric and salt and pepper in a bowl to combine, then stir through the grated zucchini.
• Pull your mushie out, place on a board with a pile of the zucchini slaw and a pile of sauerkraut and garnish with parsley and either snow pea or sunflower sprouts.

The sauerkraut will help you digest the meal and get the most nutrients from your food by alkalising your tum and blood. If you've got some pesto or hummus on hand, it'd be great with this dish!