Poached eggs with garlic mushrooms

2 Servings

Ingredients

Quantity Ingredient
75 grams Small button mushrooms sliced
25 grams Butter OR sunflower margarine
1 Garlic clove; crushed
2 tablespoons Parsley, finely chopped
4 tablespoons Vegetable stock
2 Eggs, lightly poached
Salt and pepper

Directions

Nothing is more delicious than mushrooms cooked in butter with garlic and parsley - so simple, yet unbeatable. As a topping for poached eggs they come into their own as a wonderful light meal at any time of the year.

Saut‚ the mushrooms in the butter or sunflower margarine until lightly cooked, then stir in the garlic and parsley and cook gently for a further 2-3 minutes. Season with a little salt and pepper and add the stock. Heat through. Place the eggs in separate ramekin dishes and spoon the mushroom mixture over the top. Serve at once with warm granary bread and a crisp salad.

Copyright Rosamond Richardson 1996 Meal-Master format courtesy of Karen Mintzias

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