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Mushrooms and eggs on toast
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
Preparation time: 3 mins.
Cooking time: 7 mins.
Serves: 4.
Quick and easy recipe that's healthy too.
Method
- 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.
- 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.
- 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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