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.


  • 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


  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.

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