Mushrooms on Toast with Fried Egg

Mushrooms are one of the few foods to contain a dietary source of vitamin D. Levels of this bone-friendly mineral are low in the UK, especially during the winter months.


Serves 2
adults
256
Kcals
per serving

10 Mins
prep

15 Mins
cooking

Recipe
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Ingredients

2 tbsp olive oil (30ml)
Mushrooms sliced  (250g)
1 clove garlic, finely diced  (6g)
Fresh parsley, finely chopped  (10g)
Pinch of salt
Pinch of ground black pepper
2 medium slices wholemeal or granary sliced bread  (80g)
2 medium free-range eggs  (110g)

Method

  1. Heat 1 tbsp of the oil in a large frying pan.
  2. Add the mushrooms and sauteŽ over a medium heat for two minutes.
  3. Add the garlic and cook for a further five minutes, adding a very small splash of water halfway through, until the mushrooms are tender.
  4. Turn off the heat and stir through the parsley then season with salt and pepper. Set the pan aside to keep the mushrooms warm.
  5. Toast the bread.
  6. Heat the remaining tablespoon of oil in a small non-stick pan and fry the eggs.
  7. To serve, divide the mushrooms between the two slices of toast and top each with an egg.
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Nutritional information per serving

256kCal, 1065kJ
14.2g
14.4g
3.3g
18.1g
1.7g
5.1g
330mg

© The Vegetarian Society