Camaleo← Recipes
Mushroom toast with poached eggs
To poach without vinegar, crack the egg into a small sieve first: the watery white drains off and the rest holds together.
Breakfast · 1 serving · Prep time 15 min
Per serving
Calories407kcal
Protein24g
Carbs35g
Fat17g
Ingredients
- 70 gWholemeal bread
- 150 gMushrooms
- 2 pieceEggs
- 1 pieceGarlic
- 5 mlOlive oil
- 5 gFresh parsley
Method
- Sauté the sliced mushrooms in the oil over high heat for 5 minutes, adding the chopped garlic at the end.
- Bring a pan of water to a bare simmer. Poach the eggs for 3 minutes.
- Toast the bread, cover with the mushrooms, then the drained eggs.
- Sprinkle with chopped parsley and season.
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Indicative values computed from the ANSES Ciqual food table. They vary with the products used and the cooking.