Sunday brunch (low salt low carb)

Treat yourself to a delicious brunch without having to sin. Fried egg, roasted tomato, fresh avocado and garlic parsley portobello mushroom.

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Step 1

Crush the garlic and finely chop the parsley. Add to the portobello mushroom together with the butter.

Step 2

Add a drizzle of olive oil to a frying pan on medium-high heat and cook the mushroom with the lid on for about 5 minutes until nearly cooked through.

Step 3

In the meantime, half the tomato and slice the avocado.

Step 4

Once the mushroom is nearly done, remove the lid and add the tomato cut side down to the frying pan. Cook until browned.

Step 5

Arrange the avocado on a plate and when the mushroom and tomato are done, add to the plate.

Step 6

Fry an egg and season with no salt lemon pepper seasoning. Add to the plate and serve. Enjoy!

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