Cider and thyme mushrooms on toast with a poached egg

Cider and thyme mushrooms on toast with a poached egg

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.

Cider and thyme mushrooms on toast with a poached egg

Looking for something else? We have lots more recipes for 1 person for you to try.

  • Serves icon Serves 1
  • Time icon 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.

Looking for something else? We have lots more recipes for 1 person for you to try.

Nutrition: per serving

Calories
458kcals
Fat
29.1g (11.5g saturated)
Protein
14.7g
Carbohydrates
21.4g (4g sugars)
Fibre
4.1g
Salt
1.1g

Ingredients

  • 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
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Method

  1. 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.
  2. Add the cider and thyme sprigs, then bubble the mixture until it has reduced to a thick, syrupy sauce.
  3. 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.

Nutrition

Calories
458kcals
Fat
29.1g (11.5g saturated)
Protein
14.7g
Carbohydrates
21.4g (4g sugars)
Fibre
4.1g
Salt
1.1g

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