Home > Recipes > Poached egg recipes > Herby mushroom and eggs on toast

Herby mushroom and eggs on toast

Published: 12 Nov 02
Updated: 18 Mar 24

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

Easy
November 2002

Test kitchen approved

Serves 1
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

Save recipe

Save

Save recipe Print

Rate

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)

Cook Mode Sticky screen? No thanks! Tap to prevent your screen from going off while cooking.

Method

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.
Top the toast with the mushroom and the eggs, sprinkled with black pepper and the herbs, if using.