Herby mushroom and eggs on toast

Name: Herby mushroom and eggs on toast
Yield: Serves 1
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)

Published: 12 Nov 02
Updated: 18 Mar 24

Test kitchen approved

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

Serves 1
Hands-on time 5 min, cooking time 5 min

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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

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.

Recipe from November 2002 Issue

Nutrition

Nutrition: per serving

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

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