Poached Eggs + Mushrooms on Toast

Ingredients

• 1 tsp unsalted butter
• 10-12 mushrooms, sliced
• 2 eggs
• 1 slice sourdough bread (or any bread)
• 1 heaped tsp garlic and herbs cream cheese
• Pinch of salt
• Pinch of black pepper

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Instructions

1. Heat a small pan over medium heat and add the butter. Sauté the sliced mushrooms for 5–6 minutes until soft and golden.

2. Meanwhile, bring a saucepan of water to a gentle simmer. Crack each egg into a small cup, then gently slide them into the water. Poach for 2½–3 minutes, or until the whites are set but the yolks remain soft (or cook to your preference).

3. Toast the bread to your liking.

4. Before serving, stir the cream cheese through the mushrooms. Cook for a few minutes to allow the cream cheese to melt.

5. Top the toast with the mushrooms and carefully place the poached eggs on top.

6. Finish with a sprinkle of salt and black pepper.

Breakfast

Serves: 1