Poached Eggs Over Garlic Mushrooms On Crispy Toast Slimming World Food

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.

POACHED EGG ON CREAMY MUSHROOM TOAST

Steps:

• Chop the mushrooms
• Heat the butter and oil in pan and add shallots and cook a few minutes; add mushrooms and sauté until they lose some of their juices.
• Stir in cream and cook a few minutes.
• Toast the bread slices and arrange on individual plates. Top with creamy mushrooms and the cheese slices on top.
• Put in the oven until the cheese has just melted.
• While they are in the oven, poach the eggs for 2 - 3 minutes, and lay them on top of the toasts, sprinkle with some freshly ground pepper and serve immediately.

POACHED EGGS OVER GARLIC MUSHROOMS ON CRISPY TOAST | SLIMMING WORLD

Steps:

• Preheat oven to 200c/400f (gas mark 6)
• Place toast on a tray lined with foil, spray over the top with spray oil
• Bake for approx 10-12 minutes until crisp and golden
• While the toast is crisping up (don't forget it in the oven)
• Add the butter to a frying pan, once melted, add in the crushed garlic and stir just to infuse flavour
• Add the sliced portobello mushroom and start to saute.
• Then gradually start adding a little bit of stock at a time and reducing down, until the mushrooms have a lovely golden colour.
• Stir in some fresh chopped parsley. You can keep them in the pan on a very low heat, while you cook the poached eggs, just add a little bit of stock to prevent them drying out.
• Make sure to remove crispy toast from the oven as it should be done by this point, and you can add it to your plate.
• Bring a saucepan of water to a rapid boil, then turn down heat and wait for the water to stop bubbling.
• Crac an egg into a shallow bowl and lower it gently into water.
• Repeat with the other egg, leave for approx 3 mins and then remove with a slotted spoon onto kitchen pan. I prefer to do this to remove any excess water.
• Top toast with mushrooms and then place the poached eggs on top of the mushrooms.
• Slice into eggs, so that amazing yolk, drizzles into the mushrooms and over the toast.
• Enjoy!!!

POACHED EGGS WITH MUSHROOMS

Steps:

• Heat 3 tablespoons olive oil in a skillet set over med-high heat. Add sliced mushrooms and saute until lightly browned. Reduce heat, add wine and simmer until almost all of the liquid has evaporated. Add remaining olive oil and minced garlic. Cook until garlic is lightly bronwed, add parsley toss with mushrooms, remove from heat.
• Brin 2 inches of water to a boil in a large skillet or saucepan with dilstilled vinegar, reduce heat to a simmer. Break eggs, (only 2 at a time) into the water and poach until whites are firm and yolks are done to desired hardness. 2-3 minutes for runny yolks, 5-6 for firm.
• Toast bread or baguette, butter. Dive mushrooms among plates, drain eggs with slotted spoon, place 2 on each plate, on top of mushrooms. Sprinkle with salt, pepper and cumin, serve with toast.