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Cider and thyme mushrooms on toast with a poached egg

Published: 30 Sep 12
Updated: 18 Mar 24

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.

Easy
October 2012

Test kitchen approved

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.

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

Vegetarian recipes

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

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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

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.