Home > Recipes > Fried egg with balsamic mushrooms and spinach
Fried egg with mushrooms and spinach with a cup of lemon tea

Fried egg with balsamic mushrooms and spinach

Love a cooked breakfast but worry it’s not good for you? This delicious, nutritious fried egg breakfast lets you enjoy your fry up without the worry. With a few tweaks this Aussie favourite goes from “no-way” to “yes please” with ease.


Serves: Serves 2

Number of ingredients: 6 Ingredients

To prep: 10 Minutes Prep

To cook: 15 Minutes Cook

Difficulty: Easy

Nutrition per serving

  • Energy : 1354kJ

  • Protein: 17.8g

  • Fat (total): 12.9g

  • - Saturated Fat: 2.9g

  • Carbohydrate (total): 31.1g

  • Fibre: 5.4g

  • Sodium: 424mg


125g Portobello mushrooms, sliced thickly

75g flat mushrooms, sliced thickly

2 teaspoons balsamic vinegar

60g baby spinach leaves

2 eggs (59g)

2 x 60g slices wholegrain sourdough, toasted

2 teaspoons olive oil


  1. Heat half the oil in a medium non-stick frying pan over high heat. Add all the mushrooms; cook, stirring occasionally, for 5 minutes or until golden brown and liquid has evaporated. Add vinegar; cook, stirring, for 2 minutes or until liquid is absorbed and mixture is dry. Remove pan from heat; stir in spinach. Drain away any excess liquid.
  2. Heat remaining oil in a non-stick frying pan; cook eggs to your liking.
  3. Place each piece of toast on a serving plate; top with mushroom mixture and a fried egg. Season with freshly ground black pepper.