Have I mentioned how much I love eggs? Especially Perfectly Poached Eggs over Garlic Mushrooms on toast - mmmmm
Can I share with you how I make that yummy crispy toast underneath? It comes up lovely and crips and you don't need to spread it with butter, meaning you can use some butter for the mushrooms instead. Perfect!!
Line a baking sheet with aluminium foil, spray it with spray oil, place the bread on top and then spray over the top with a little more spray oil, bake in a hot oven 200c/400f until golden and crispy. Takes about 10-12 minutes usually.
While that's baking you can get on with the rest of this yummy Poached Eggs over Garlic Mushrooms.
Struggle with making poached eggs? They are actually pretty easy once you get the hang of it.
Just bring a saucepan of water to a bubbling boil, then turn down the heat a little so that it is kept hot but no longer bubbling.
Then crack your egg into a shallow bowl and gently lower it into the water. Repeat with remaining egg. I normally find this method will work for 3-4 eggs, you don't want to overcrowd the pan too much.
Leave the eggs in the water for about 3 minutes, and they should be a perfectly runny yolk, you can carefully lift them out with a slotted spoon and place onto kitchen paper to remove any excess water, the last thing you want is soggy crispy toast.
See how easy that was? No vinegar, no fancy swirling of the water, just a simple method that works.
If you really can't crack it (see what I did there?) with that method above, try my Cheats Poached Eggs instead. This method is pretty much foolproof.
The Poached Eggs over Garlic Mushrooms would also be delicious served over my Pork Breakfast Patties - for a gluten-free, paleo version.
Hell, you could even skip the eggs, and just have the garlic mushrooms on toast. But well you know me, I LOVE my eggs. They are a great source of protein for breakfast, and I always feel well satiated when I have them.
I must also mention the type of mushroom I like to use for this - large portobello caps, seriously so yummy. I just scrape off the black gills of the mushroom, then you can thinly slice the portobello cap and fry till golden in the little bit of butter and some spray oil.
Yes, you can use just spray oil , but for me - garlic mushrooms without a little bit of butter are like pizza without cheese. I've even been known to use little ghee instead, it's one of my favourite cooking oils/fats. Adds such an amazing butter flavour to foods, and you really don't need a lot of it.
Don't be scared off using oils, to use on anything you want which is not a free food and for me using healthy cooking oils, just seems pretty standard.
When you think about it, most dishes only need 1 tbs for a dish that will serve 4 people.
Love dishes like this? Why not check out some of these other amazing breakfast recipes:
- Breakfast Pizza
- Easy Waffle Omelette
- Speedy Breakfast Frittata
- Sausage and Egg Breakfast Muffins
- Scrambled Egg Toast with Avocado and Tomatoes
- Crepe Style Pancakes
- Quick Breakfast in a Mug
- Crispy Golden Hash Browns
- Ham and Hashbrown Frittata
and if that’s not enough to choose from, don’t forget my FULL RECIPE INDEX with over 500+ delicious Slimming Eats Recipes.
HOW CAN I ADD A ⅓ VEGETABLES TO THIS RECIPE?
The yummy garlic mushrooms are of course a speed food, so load your toast. Some baby spinach or roasted vine tomatoes would also be perfect for this dish.
WHAT KITCHEN ITEMS DO I NEED TO MAKE THIS POACHED EGGS OVER GARLIC MUSHROOMS?
- Measuring Spoons
- Measuring Jug
- Chopping Board
- Santoku Knife (perfect knife for chopping veg)
- Wooden Spoon
- Small Frying Pan
- Small Bowl
- Slotted Spoon
- Baking Tray
- Aluminium Foil
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- 2 eggs
- 1 large portobello mushroom, cap
- 2 cloves of garlic, crushed
- 1 tsp of butter
- salt and black pepper
- 1 cup of chicken or vegetable stock
- fresh chopped parsley
- 2 slices (60g/2oz) of whole wheat bread
- 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.
Please see below for full nutritional info and additional details about recipe:
- Calories - scroll down to nutritional info box
- WW Points and other Slimming or Weight Loss programs - due to plans regularly changing and updating, we recommend calculating with the official tools you get as a member to those plans to ensure accuracy of values.
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Nutrition InformationYield 1 Serving Size 1 serving
Amount Per Serving Calories 332Total Fat 15.3gSaturated Fat 5.7gCholesterol 382mgSodium 438mgCarbohydrates 28.7gFiber 4.3gSugar 5.5gProtein 22.1g