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Tuesday 15 December, 2015 0 Comments

Here’s a great weekend breakfast for you mixed and protein types. Swap out the bread and pack your plate with plenty of leafy green goodness, to start your day the right way!

Scrambled Eggs with Greens and Mushrooms Recipe

This recipe is gluten free, dairy free and serves 2.


  • 4 medium portobella mushrooms
  • A little extra virgin olive oil
  • 4 organic free-range eggs
  • 2 Tbsp raw milk or cream
  • 1 1/2 Tbsp coconut oil or butter
  • 2-3 cups organic spinach
  • Unrefined sea salt and pepper
  • ¼ cup chopped parsley
  • 20 grams of feta 


1. Heat oven to 200 degrees.

2. Clean portobella mushrooms with a damp cloth. Brush with olive oil and sprinkle with a little salt and pepper. Place on a baking tray and fan bake for 20 minutes.

3. In a bowl, gently whisk the eggs, raw milk, parsley, salt and pepper.

4.In a medium saucepan, gently heat 1 Tbsn of coconut oil or butter.

5. Add the egg mix to the pan cook gently (using a spatula to turn the cooked eggs working from the edges to the middle).

6. In another small pan heat the remaining ½ Tbsp of coconut oil and gently wilt spinach (adding a splash of water if you need to.)

7. Serve eggs and mushrooms on wilted spinach and enjoy!

If you give this a go, we'd love to see the result! Tag us in your pictures with @bepurebenwarren for your chance to be featured on our Instagram account.  

Disclaimer: This blog post is for educational purposes only. It is not designed to diagnose, treat or cure. We are all unique, for your individual health concerns it is important to discuss these with a BePure Holistic Health Consultant or relevant health professional.