Poached Eggs over Garlic Mushrooms

• Vegetarian

• Produce

  • 2 cloves Garlic
  • 1 Italian parsley, fresh
  • 6 Mushrooms

• Refrigerated

  • 2 Eggs

• Canned Goods

  • 1 cup Chicken or vegetable stock

• Baking & Spices

  • 1 Salt and black pepper

• Bread & Baked Goods

  • 2 oz English muffin or whole wheat bread - 1 heb, toasted whole wheat

• Dairy

  • 1 tsp Butter - 2 syns

Found on slimmingeats.com

Description

Ingredients

• 2 eggs
• 6 mushrooms, thinly sliced
• 2 cloves of garlic, crushed
• 1 tsp of butter - 2 syns
• salt and black pepper
• 1 cup of chicken or vegetable stock
• fresh chopped italian parsley
• 2oz/60g toasted whole wheat English Muffin or whole wheat bread - 1 HEb

Directions

• Fill a saucepan with water and bring to a boil.
• Once water is boiled, reduce heat a little.
• Crack 1 egg into a small bowl
• Swirl water and slowly lower bowl into water and tip in egg into the centre of saucpan
• Repeat with second egg
• Cook to desired softness, about 3 minutes for soft
• You can remove with a slotted spoon and carefully check for doneness
• Add butter to a frying pan over a medium high heat
• Once melted add garlic to infuse flavour
• Add in sliced mushrooms and fry until they just are starting to go golden
• Then you can use the stock to really get a lovely colour
• Keep adding stock to the mushrooms and as that reduces down add a little bit more, repeat process until mushrooms are cooked and golden
• Season well with salt and black pepper and sprinkle with fresh chopped italian parsley.
• Serve the mushrooms on the toasted muffin/bread and top with poached eggs.

Nutrition