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.

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GF

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NF

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Number of servings
2
Ingredients

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

Methodbased on 1 serving
1

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.

2

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.

3

Stir through spinach and parsley and continue to cook until spinach has wilted.

4

Top toast with mushrooms and eggs, season and scatter over extra chilli flakes and parsley leaves (if using) to serve.

Nutritional Informationper serving

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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