Braised mushrooms on sourdough with poached eggs
Serves : 4 Preparation time : 15 mins | Cooking time : 20 mins
FF GF *
Ingredients
4 eggs , cracked into a small saucer or cup 3 tbsp extra virgin olive oil ( EVOO ) 500g large oyster mushrooms 4 sprigs lemon thyme Ground black pepper , to taste Lemon juice 4 slices wholemeal sourdough
Method
1 . Fill a medium-sized saucepan with water and bring to a simmer . Gently slide each egg into the water and cook for 3 minutes or until the white has set and the yolk is cooked to your liking . Lift eggs out of the saucepan with a slotted spoon .
2 . Meanwhile , heat 2 tbsp EVOO in a large frying pan . Add mushrooms and thyme , stirring occasionally . Cook for 10 minutes or untill golden and tender . Remove the pan from the heat and season with pepper and lemon juice .
3 . Toast the bread and drizzle with remaining EVOO .
4 . Assemble mushrooms and egg on toast and serve immediately .
* Can be tweaked to be gluten free :
Use gluten free bread instead of sourdough
© Dietitian Connection Access more 31 dietitian-approved recipes at Infuse | February 2023