Of which 1.6 g sugars and 5.5 g saturated fat.
Values are for the first option listed in the ingredients; substitutions and variations change them. Carbs exclude fiber; energy uses the EU conversion factors (fiber at 2 kcal/g). Source for sugars and saturated fat: Portuguese Food Composition Database (Base de Dados da Composição de Alimentos), Instituto Nacional de Saúde Doutor Ricardo Jorge, I. P. — INSA, v 7.1 - 2026.
Quantities and times are a starting point: adjust them to your taste. Two things don't change: poultry and ground meat must be cooked all the way through, and allergens — always check the labels.
Highlights Selenium (mushrooms) · Vitamin D (mushrooms) · Complete protein (egg)
Allergens egg
Fried eggs with sautéed mushrooms
Runny yolks over nicely browned mushrooms.
Ingredients
- 2 eggs (100 g / 3½ oz)
- 150 g (5½ oz) mixed mushrooms
- 2 tbsp olive oil (20 g / ¾ oz)
- 1 clove garlic (5 g)
- fresh parsley, salt and pepper, to taste
Method
- Slice the mushrooms and finely chop the garlic.
- Heat half the olive oil in a skillet and sauté the garlic for a few seconds, without letting it burn.
The full method (7 steps), Rico's tip, the variations and storage are in the ebook “Breakfasts”. The English edition is coming soon.
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