Cider and thyme mushrooms on toast with a poached egg
- October 2012
- Serves 1
- Ready in 15 minutes
This mushroom recipe is a beautifully simple yet absolutely scrumptious meal idea for one person. Whether it’s for breakfast, lunch or supper it’s a winner.
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- Vegetarian recipes
- 29.1g (11.5g saturated)
- 21.4g (4g sugars)
- 15g butter
- A glug of olive oil
- 200g mushrooms, sliced
- 100ml cider
- 4 fresh thyme sprigs
- 1 garlic clove
- 1 free-range egg
- A thick slice of sourdough bread
- In a frying pan, melt the butter with a glug of olive oil. Add the mushrooms, then fry over a high heat until browned. Season well.
- Add the cider and thyme sprigs, then bubble the mixture until it has reduced to a thick, syrupy sauce.
- Meanwhile, poach a medium free-range egg and toast a thick slice of sourdough bread. Split a garlic clove in half, then rub over the toasted sourdough. To serve, top the toast with the mushrooms, poached egg and a good grinding of black pepper, garnished with the thyme sprigs.
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