Poached Eggs Over Garlic Mushrooms On Crispy Toast Slimming World Recipes

SIMPLE MUSHROOMS ON TOAST

Steps:

• Put a pan of water on to boil for your poached eggs - How to poach the perfect egg
• Heat your frying pan to a medium heat and add your butter
• Slice your mushrooms
• Once the butter is melted and sizzling, add the mushrooms and make sure they're all coated in butter
• Cut the bacon rashers in to small pieces
• Put your eggs in the pan to poach
• While the eggs are cooking, fry the mushrooms until they're tender and fully cooked, and then add the bacon to the pan with the mushrooms. The bacon will cook very fast in the butter as the bacon fat melts. Cook the bacon until it's crispy enough for your tastes
• Toast your bread
• Add your mushrooms and bacon on top of the toast, add your poached eggs and sprinkle with parsley

POACHED EGGS AND WILD MUSHROOMS ON TOAST

Steps:

• In a large nonstick skillet, melt the butter in the olive oil over medium-high heat. Add the mushrooms and a generous pinch each of salt and pepper. Toss quickly, cover, and cook, undisturbed, until the mushrooms are tender and lightly browned on the bottom, about 8 minutes. Transfer to a medium bowl, stir in the lemon juice, and season with salt and pepper. Cover with plastic wrap to keep warm.
• Wipe out the skillet. Fill the skillet with water and heat over medium heat until tiny bubbles appear on the bottom. Stir in the vinegar and a generous pinch of salt. One at a time, crack the eggs into a small bowl and very carefully slide them into the water. Poach over medium heat until the whites are just firm and the yolks are runny, 3 to 5 minutes. Using a slotted spoon, transfer the eggs to a plate.
• Meanwhile, toast and butter the bread and then transfer to plates. Stir the basil into the mushrooms and spoon onto the toasts. Carefully slide the poached eggs onto the toasts over the mushrooms. Drizzle with olive oil and sprinkle with salt and pepper. Serve with a knife and fork.