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Mushroom Toast with Poached Egg

  • difficulty

    easy

  • serves

    2

  • cooks in

    0 to 15 mins

  • calories

    312 per serving

Ingredients

  • 1 red onion, sliced (omit for first part of 30 Day Get Lean)
  • 1 tbsp coconut oil
  • 1 tsp brown/coconut sugar (omit for 30 Day Get Lean)
  • 1 tbsp balsamic vinegar
  • 2 slices of grilled sough dough bread (omit for 30 Day Get Lean)
  • 2 eggs - crack each one separately into a bowl
  • 1 tbsp olive oil
  • 1 clove of garlic, crushed
  • 4 mushrooms, sliced (omit for first part of 30 Day Get Lean)
  • 1 handful of rocket
  • 40g feta cheese, crumbled (omit for 30 Day Get Lean)

Cooking Directions

  1. Heat up the coconut oil in a frying pan over a low to medium heat and add the red onion.
  2. After the onion has been cooking for about 3-4 mins sprinkle over the coconut sugar and mix well.  Stir the onions regularly to stop them from sticking and burning.
  3. Meanwhile add some water to a pan and bring to a simmer. Brush each slice of soughdough with the olive oil and place under the grill. Toast to your liking.
  4. For the perfect poached egg stir the water until you form a mini whirlpool. Pour the eggs into the whirlpool and simmer gently for 3 mins until the whites are cooked and the yolks are just beginning to set, but still runny. 

  5. Whilst the eggs are cooking add the balsamic vinegar, mushrooms, feta cheese and garlic to the onions.  Remember to stir regularly.
  6. Once the egg is ready remove from the pan with a slotted spoon and dry on a place of a piece of kitchen roll.
  7. On each plate place a slice of soughdough and top with the onion and mushroom mixture, 1/2 a handful of rocket and lastly the poached egg.