For years we’ve been hearing how we need to eat enough protein in our diets. But more and more, research suggests that eating more plant-based protein and less meat can increase longevity. Fresh mushrooms are a great source of plant protein, with 2,1g protein from 100g Portabellas and 3,1g protein from 100g White Button Mushrooms. And mushrooms make the job of eating less meat and more veg so much easier because they have a natural meaty texture and flavour, not to mention they are the kings of umami, making every savoury dish that much tastier! Embrace plant protein in a breakfast of Greek Baked Eggs #TheBlendTrend #Mediterranean #meatandmushrooms #plantprotein #blendability


Greek Baked Eggs

Serves 4



115g Portabellini mushrooms

115g ground lamb

½ cup chopped onion

1 clove garlic, minced

400g can tomatoes, drained

1tsp dried oregano

½tsp salt

4 eggs

¼ cup sliced Kalamata olives

¼ cup crumbled Feta cheese

2tbsp chopped fresh parsley



1 Preheat oven to 200°C. Have four 350ml ramekins or oven safe bowls ready. Alternatively, you can use an oven safe skillet.

2 Using a food processor or a knife, finely chop the mushrooms to match the consistency of the minced meat. Mix together chopped mushrooms and lamb in a large bowl.

3 Heat a large skillet over medium-high heat. Once hot, add the lamb mixture and onion. Cook until lamb is no longer pink, about 5-8 minutes. Add garlic and cook 30 seconds. Stir in tomatoes, oregano, and salt.

4 Divide lamb mixture among the ramekins and create a well for the egg. Crack each egg and add to each well. Bake 10-15 minutes or until whites are completely set and yolks begin to thicken but are not yet hard. Top each with olives, cheese, and parsley.