Egg and mushrooms on toast
Ingredients
- 2 tbsp olive oil
-
6 spring onions, trimmed and sliced
-
225g/8oz button mushrooms, wiped
-
6 large British Lion eggs
-
1 (300g) tub ready made cheese sauce
-
8 slices ciabatta, toasted
Preparation time: 5 mins, cooking time: 10 mins, serves: 4.
Egg and mushrooms on toast - a simple, hot tasty brunch or lunch.
Method
- Heat the oil in a frying pan, add the onions and mushrooms and cook over a high heat for 5 mins or until tender and golden. Stir in the cheese sauce and gently heat until piping hot.
- Put the eggs in a small pan, cover with cold water; bring to boil. Boil for 4 mins; drain, rinse in cold water, tapping shells all over. Peel away the shells. Roughly chop.
- Stir the eggs into the cheese sauce. Divide between the toast and serve immediately.