Name: Mushroom burgers with the lot
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4
Ingredients: 50 gram baby spinach leaves; 1 tablespoon lemon juice; 1 tablespoon olive oil; 1 teaspoon dijon mustard; 4 thick slices ciabatta (200g); 1 large brown onion (200g), cut into 4 slices; 4 large flat mushrooms (400g), halved; 1 large tomato (220g), cut into 4 slices; 4 eggs

Ingredients

50 gram baby spinach leaves

1 tablespoon lemon juice

1 tablespoon olive oil

1 teaspoon dijon mustard

4 thick slices ciabatta (200g)

1 large brown onion (200g), cut into 4 slices

4 large flat mushrooms (400g), halved

1 large tomato (220g), cut into 4 slices

4 eggs

Method

1.Place spinach and combined juice, oil and mustard in medium bowl; toss gently to combine.

2.Toast ciabatta, both sides, on heated oiled grill plate (or grill or barbecue); cook onion, mushrooms and tomato on same heated oiled grill plate, uncovered, until vegetables are just tender.

3.Meanwhile, cook eggs in lightly oiled egg rings on heated oiled flat plate, uncovered, until cooked as desired.

4.Divide ciabatta among serving plates; layer with mushroom, onion, tomato, egg and spinach mixture.

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Ingredients

Method

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