Chilli Mushroom & Eggs Toast
PREP 10 MIN•COOK 5 MIN
How to poach an egg perfectly? Make sure they're fresh! Old eggs need to be strained to remove the watery part of the white that turns into stringy tails.
DF
GF
NS
NF
V
Number of servings
2
2 tsp white vinegar for poaching eggs
4 large eggs
2 spray olive oil
80g Swiss brown mushrooms sliced
2 garlic cloves crushed
1 tsp chilli flakes plus extra to serve
salt & pepper, to taste
1 1⁄2 cups (60g) baby spinach leaves
2 sprigs of parsley chopped, plus a few extra leaves to serve (optional)
2 thick slices (70g ea) sourdough bread (or gluten free) toasted
Bring a small saucepan of water to the boil, reduce to a gentle simmer and add vinegar. Stir in a circular motion to create a vortex, then gently slide eggs into the water and cook for 4 minutes. Remove with a slotted spoon, pat dry.
Heat a non-stick frypan over medium heat. Spray with oil, add mushrooms, garlic and chilli flakes and season with salt and pepper. Saute for 2-3 minutes before tossing and continue to cook for a few more minutes until golden.
Stir through spinach and parsley and continue to cook until spinach has wilted.
Top toast with mushrooms and eggs, season and scatter over extra chilli flakes and parsley leaves (if using) to serve.
Energy (kJ)
1516 kJ / 362 cals
Protein
20.8 g
Fat
13.2 g
Sat. Fat
3.5 g
Carbs
37.6 g
Sugar
2.4 g
Fiber
6.3 g
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