In my book, Sunday morning can’t get much better than a trip to the Farmers Market, followed by a brunch made up of the mornings veggie booty. This morning was no exception with a delicious Breakkie Roll of sautéed Honey Brown Mushrooms (from The Central Coast of NSW’s Margin’s Mushrooms) with smashed avocado on a fresh organic seeded roll. 

Mushrooms are a really important component of the plant based diet. They are utterly delicious and filling but also boast a wide range of health promoting properties. They are a great source of protein, riboflavin, niacin, selenium, copper and vitamin D. 

Weekend Breakkie Roll
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Serves One
  1. 1 bread roll
  2. 1 teaspoon coconut oil
  3. 2 teaspoons water
  4. 1 cup sliced mushrooms
  5. 1/4 teaspoon grated lemon rind
  6. handfull chopped parsley
  7. 1/2 ripe avocado
  8. 1/2 lemon
  1. Cut your bread roll in half and toast.
  2. Lightly sauté the sliced mushrooms and grated lemon rind in a hot pan with the coconut oil and water for 5 minutes.
  3. Sprinkle with the chopped parsley and stir.
  4. Spread the toasted bread roll with the avocado and top with the mushrooms.
  5. Serve with a lemon wedge.
Veggies & Me

A couple of snaps from this month’s Concord Farmers Market, Concord, Sydney.