Vegemite Poached Eggs With Roast Tomatoes & Mushrooms
Recipe: #20828
September 01, 2015
Categories: Breakfast, Eggs, Tomato, Mushrooms, Australian, Brunch, Oven Bake, Vegetarian, more
"Start your day with an Aussie breaky. We loved this in for breakfast the other day. I found this on everyday delicious kitchen and this will quit often make for a perfect Sunday breaky for the family."
Original is 4 servings
Ingredients
Nutritional
- Serving Size: 1 (183.8 g)
- Calories 247.9
- Total Fat - 13.2 g
- Saturated Fat - 2.9 g
- Cholesterol - 208.3 mg
- Sodium - 223.4 mg
- Total Carbohydrate - 21.9 g
- Dietary Fiber - 1.8 g
- Sugars - 8.1 g
- Protein - 11.1 g
- Calcium - 112.7 mg
- Iron - 2.4 mg
- Vitamin C - 8.9 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
Combine the oil, vegemite, honey, chives and pepper in a bowl. Add the tomatoes and mushrooms and toss well to coat.
Step 2
Transfer the vegetables to a paper lined baking tray and bake in a hot oven 200oC for 12 -15 minute. Poach you eggs during this time.
Step 3
Spoon vegetables onto a serving plate with the eggs and toasted ciabatta.
Step 4
Serve immediately.
Tips
No special items needed.
1 Reviews
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