Cider and thyme mushrooms on toast with a poached egg

Cider and thyme mushrooms on toast with a poached egg
  • 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.

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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
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

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.

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