Garlic Mushrooms with Poached Egg on Sourdough
A vegetarian breakfast for one. Quantities are for a single portion; multiply them to batch cook.
At a glance
- 555 kcal, 30g protein, 68g carbs, 18g fat and 5g fibre per serving (approximate)
- About 12 minutes, preparation and cooking
- Estimated cost £1.75–£2.72 per serving. This is an estimate from representative UK own-brand prices (reviewed 2026-10-05), not a live supermarket price; see how cost estimates work.
Ingredients
- 150g mushrooms
- 2 eggs
- 2 slices of sourdough bread
- 1 garlic clove
- 1 tsp olive oil
- fresh parsley, to taste
Method
- Slice or chop mushrooms and garlic, then cook them in olive oil in a non-stick pan over medium heat until softened. Bring a small pan of water to a gentle simmer.
- Crack an egg directly into the water and poach for 3-4 minutes, until the white is set but the yolk stays soft.
- Toast the sourdough bread, then top with the cooked mushrooms and the eggs, finishing with fresh parsley, to taste.
Making it ahead
Cool it, get it into the fridge within one to two hours and eat it within two days; freeze portions you will not reach in time. Reheat until steaming hot all the way through. How we handle food safety.
Allergens
Contains, based on the usual UK form of each ingredient: Cereals containing gluten, Eggs. This is not a label check and is not an allergen-free guarantee; always read the packaging.
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