Mushrooms and eggs on toast

Mushrooms and eggs on toast
  • Serves: 4
  • Prep: 3 mins
  • Cook: 7 mins

Quick and easy recipe that's healthy too.

Ingredients

  • 30ml/2tbsp olive oil
  • 225g/8oz Portabello mushrooms, sliced
  • a dash of Worcestershire sauce to taste
  • salt and freshly ground black pepper
  • 4 large British Lion eggs
  • 4 slices seeded wholegrain bread, toasted
  • a handful of chopped flat parsley (optional)
  • salt and freshly ground black pepper

Method

  1. Heat half the oil in a non-stick frying pan, add the mushrooms and cook over a high heat for 3-4 mins or until tender. Add the Worcestershire sauce and season to taste. Transfer to a bowl and keep warm.
  2. Wipe out the pan, add the remaining oil and carefully crack in the eggs. Cook over a medium heat for about 3 mins using a spoon to flick the hot fat over the egg yolks until the eggs are cooked to your liking.
  3. Arrange the toast in four plates, top with the mushrooms, a sprinkling of parsley and finally the fried eggs. Serve straight away.

Click on the stars to rate this recipe:

3.4 / 5 rating (96 votes)

You might also like

Breakfast sizzle

Breakfast sizzle

This brunch idea would also be great for lunch, quick and easy to prepare. 237 calories per portion.
Bacon and egg quesadillas

Bacon and egg quesadillas

The family is sure to enjoy these easy Mexican quesadillas as an alternative to a traditional English breakfast