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!