If you love mushrooms, you will love this combination.
Mushrooms provide a good source of antioxidants and essential vitamins and minerals so we really should be eating more of them.
1 egg (or 2 if you are hungry)
1 slice of sourdough bread (or bread of your choice)
100 g portobello mushrooms
1 tsp butter
1 tbsp of hummus
30 g pea shoots, rocket or watercress
Sea salt and pepper
1 tsp of coconut oil
1 tbsp white wine vinegar (optional)
- Heat the butter in a non-stick frying pan and fry the mushrooms for a few minutes.
- To make the perfect softly poached egg - break the egg into a small bowl, and have a slotted spoon at the ready. Bring a pan of water to the boil and add 1 tbsp white wine vinegar.
- When you are ready, using a fork, swirl the water to make a whirlpool then drop the egg into the water. Turn down the heat so that the water is gently simmering (otherwise the eggs will break up.). Poach for exactly 2 minutes and remove with a slotted spoon and drain on some kitchen paper to remove any excess water.
- Toast the bread, spread on the hummus, add the green leaves, mushrooms, seasoning and top with the poached egg. Enjoy!