Mushroom and poached egg on wholemeal toast

Name: Mushroom and poached egg on wholemeal toast
Total time: 20 min
Cuisine: British
Ingredients: 300g closed cup mushrooms, sliced; 2 slices wholemeal bread; 2 eggs; 2 garlic cloves, crushed; 1 tsp dried thyme; 1 tbsp balsamic vinegar; 10g fresh parsley, chopped; 5ml low fat cooking spray; 1 tsp white wine vinegar

Garlicky mushrooms piled onto wholemeal toast under a soft poached egg. Simple, savoury and filling.

Time20 min
LevelEasy
Costabout £1.45 a head

2 servings

Ingredients

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300 gclosed cup mushroomssliced
2slices wholemeal bread
2eggs
2garlic clovescrushed
1 tspdried thyme
1 tbspbalsamic vinegar
10 gfresh parsleychopped
5 mllow fat cooking spray
1 tspwhite wine vinegar

Method

1
Heat a large non stick pan with a few sprays of low fat cooking spray. Fry the mushrooms over a high heat for 6 minutes without stirring too much.
6 min
2
Add the garlic and thyme and cook for 1 minute. Splash in the balsamic vinegar and let it bubble away.
3
Bring a pan of water to a gentle simmer and add the white wine vinegar.
4
Stir the water to make a swirl and slip in the eggs. Poach for 3 minutes.
3 min
5
Toast the bread.
6
Pile the mushrooms on the toast, top with the eggs and parsley and add pepper.

Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.