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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.

Tags: autumn

Egg and mushrooms on toast - a simple, hot tasty brunch or lunch.

Method

    1. 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.
    2. 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.
    3. Stir the eggs into the cheese sauce. Divide between the toast and serve immediately.