Pesto Eggs and Garlic-Mushroom Toasts
with Spinach and Arugula Salad- Egg
- Wheat
- Barley
- Milk
- Mustard
- Soy
- Sesame
- Soy
- Walnuts
- Oats
- Rye
- Triticale
- May contain traces of allergens
- Sulphites
- Fish
- Milk
- Egg
- Wheat
- Crustaceans
- Gluten
Ingredients: Mushrooms • Grade A egg • Ciabatta roll (barley, wheat) (unbleached untreated enriched wheat flour (wheat flour, niacin, reduced iron, thiamine mononitrate, riboflavin, folic acid), water, sea salt, yeast, malted barley flour) • Lemon • Basil pesto (milk) (basil (basil leaves, sunflower oil, salt, ascorbic acid), water, soy oil, canola & extra virgin olive oil, potato flakes, parsley, sunflower seeds, garlic, parmesan cheese (milk, bacterial culture, salt, lipase, calcium chloride, rennet/ microbial enzyme, powdered cellulose), salt, spices, modified corn starch, nutritional yeast, citric acid, xanthan gum, potassium sorbate) • Arugula and spinach mix • White cheddar cheese (milk) (pasteurized milk, modified milk ingredients, cream, salt, calcium chloride, bacterial culture, microbial enzyme, microbial rennet, cellulose, natamycin) • Garlic spread (soy) (margarine (soybean oil, water, modified palm and palm kernel oils, salt, vegetable monoglycerides, soy lecithin, potassium sorbate, natural flavour, citric acid, annatto and turmeric, vitamin A palmitate, vitamin D2), garlic, onion powder, water, salt, vegetable mono and diglycerides, maltodextrin, citric acid, parsley, natural flavour, xanthan gum, potassium sorbate, natural colour, vitamin E) • Honey • Dijon mustard (mustard) (water, mustard seed, mustard flour, vinegar, salt, white wine, spices, xanthan gum, citric acid, tartaric acid).
Ingredients
2 unit(s)
Egg
(Contains: Egg)
1 unit(s)
Ciabatta Roll
(Contains: Sesame, Soy, Walnuts, Oats, Rye, Triticale, May contain traces of allergens, Wheat, Barley)
113 g
Mushrooms
¼ cup
Basil Pesto
(Contains: May contain traces of allergens, Milk, Soy, Sulphites)
56 g
Arugula and Spinach Mix
1 unit(s)
Lemon
½ cup
White Cheddar Cheese, shredded
(Contains: Milk)
½ tbsp
Dijon Mustard
(Contains: Fish, Milk, Sesame, Egg, Wheat, Crustaceans, Soy, Gluten, Sulphites, May contain traces of allergens, Mustard)
2 tbsp
Garlic Spread
(Contains: Sulphites, Milk, May contain traces of allergens, Soy)
1 unit(s)
Honey
Not included in your delivery
2 tbsp
Butter*
(Contains: Milk)
⅓ tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Cooking Steps
- Before starting, preheat the oven to 450°F. Wash and dry all produce.
- Quarter mushrooms.
- Zest, then juice lemon.
- To a large bowl, add lemon zest, half the lemon juice, Dijon, honey and 1 tbsp (2 tbsp) oil. Whisk to combine, then season with salt and pepper.
- In a medium non-stick pan, add basil pesto and eggs over medium-low heat. Season with salt and pepper.
- Cook for 3-4 min. Cover with lid, continue cooking for 2-3 min until egg white are cooked.**
- Meanwhile, in a large non-stick pan over medium-high, heat 1 tbsp (2 tbsp) oil.
- When hot, add mushrooms. Cook for 5-6 min, stirring occasionally, until softened.
- Halve ciabatta rolls.
- On an unlined baking sheet, arrange ciabatta cut-sides up. Spread with garlic spread and sprinkle half the cheese over top. Toast in the middle of the oven for 3-4 min, until buns are toasted and cheese is melted. (TIP: Keep an eye on buns so they don't burn!)
- To the large bowl with dressing, add spinach and arugula mix. Toss to combine, then season with salt and pepper.
- Divide garlic bread between plates and spoon mushrooms over top. Sprinkle remaining cheddar cheese over top.
- Divide pesto eggs and salad between plates.
