Herby mushroom and eggs on toast

Herby mushroom and eggs on toast
  • Serves icon Serves 1
  • Time icon Hands-on time 5 min, cooking time 5 min

Accompany your poached eggs with some sliced mushrooms coated in Worcestershire sauce, a handful of fresh parsley and finish with cracked black pepper.

Nutrition: per serving

Calories
297kcal
Fat
14g (3.6g saturates)
Protein
22g
Carbohydrates
19g (2g sugars)
Fibre
3.8g
Salt
1g
Calories
297kcal
Fat
14g (3.6g saturates)
Protein
22g
Carbohydrates
19g (2g sugars)
Fibre
3.8g
Salt
1g

Ingredients

  • 2 eggs
  • 1 large mushroom
  • Worcestershire sauce, to brush
  • 1 slice wholemeal toast
  • Fresh herbs, such as parsley and dill, chopped, to sprinkle (optional)

Method

  1. Bring a pan of water to a gentle simmer. Reduce the heat so the water is just steaming, then create a whirlpool with a spoon. Break the eggs into the water and cook for 2–3 min for runny yolks, or until done to your liking. Meanwhile, brush the mushroom with Worcestershire sauce.
  2. Top the toast with the mushroom and the eggs, sprinkled with black pepper and the herbs, if using.

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