Mushrooms on Toast with Fried Egg

Mushrooms are a good source of selenium which is often lacking in the UK diet. This mineral is essential for a strong, healthy immune system.


Serves 2
adults
256
Kcals
per serving

5 Mins
prep

10 Mins
cooking

Recipe
feedback

Your Name (required)

Your Email (required)

Your Feedback (required)

Any feedback we receive may be used on our social media or other channels but we won’t publish your name.

Ingredients

Chestnut mushrooms, sliced   (250g)
1 clove garlic, finely chopped  (6g)
Fresh parsley, finely chopped  (10g)
2 tsp olive oil
Pinch of salt
Pinch of ground black pepper
2 medium free range eggs  (110g)
2 slices wholemeal or granary sliced bread  (80g)
2 level tsp low fat spread  (10g)

Method

  1. Heat 1 tsp of the oil in a medium frying pan.
  2. Add the mushrooms and sauteŽ over a medium heat for 2 minutes then add the garlic and cook for a further 5 minutes until the mushrooms are tender.
  3. Turn off the heat and stir through the parsley then season with the salt and pepper. Set the pan aside to keep the mushrooms warm.
  4. Heat 1 tsp of oil in a small non-stick pan and fry the eggs.
  5. Toast the bread and spread with low fat spread.
  6. To serve, divide the mushrooms between the two slices of toast and top each one with an egg.
Back

Nutritional information per serving

256kCal, 1065kJ
14.2g
14.4g
3.3g
18.1g
1.7g
3.8g
330mg

© The Vegetarian Society