Mushrooms on toast with a poached egg and pea shoots


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.

Serves 1


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!