Egg Brunch Salad

Name: Egg Brunch Salad
Cuisine: British
Ingredients: 2 eggs; 150 g button mushrooms; Handful spinach; A few baby plum tomatoes; Splash olive oil; 1 teaspoon worcestershire sauce; 2 pinches salt; Freshly ground Black Pepper; 1 teaspoon Balsamic Vinegar

Ed Robinson @errm

Bath

Trying to replace some of my meals with something more healthy... this replaced a Sunday brunch fry up! #salad #saladcontest

Ed Robinson @errm

Bath

Trying to replace some of my meals with something more healthy... this replaced a Sunday brunch fry up! #salad #saladcontest

Saved

Ingredients

2eggs
150 gbutton mushrooms
Handfulspinach
A fewbaby plum tomatoes
Splasholive oil
1 teaspoonworcestershire sauce
2 pinchessalt
Freshly ground Black Pepper
1 teaspoonBalsamic Vinegar

Saved

Steps

1

Boil 2 eggs for 4-5 mins
2

Quarter the mushrooms
3

Add a splash of olive oil, salt, pepper and some worcestershire sauce... toss the mushrooms until they are coated...
4

Add a few baby plum tomatoes and a handful of baby spinach leaves with the stalks removed. Splash with balsamic vinegar.
5

Peal, and slice the boiled eggs and season with more salt and pepper