Mushroom & Avocado Breakfast
(12 Feb 2019)

Mushroom & Avocado Breakfast

Mushroom & Avocado Breakfast

Recipe by Nicole Snelling


250g Chicken Chipolatas sausages
3 Eggs, beaten
1 Avocado, sliced
1 Cup Brown or white mushrooms, sliced
1/3 Cup Tin Chopped and peeled tomatoes
2 Tbsp B-well Canola oil
Salt & pepper

Bring a sauce pan to a medium-high heat,
add the canola oil and the chicken sausages and sauté them for 3-4 minutes,
then add the mushrooms and cook for another 2-3 minutes.

Add the tomatoes and allow the mixture to cook for 4-5 minutes

until the mixture has thickened.

Set the tomato mixture aside, then bring a sauce pan to a medium heat,
add 1 Tbsp of canola oil to the pan and the eggs.
Cook the eggs for 2-3 minutes, mix the mixture to scramble the eggs,
remove from the heat, season and place the lid on top of the pan to allow the eggs to cook completely.

Serve the eggs with the tomato mixture and top with the sliced avocado.

 

 

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