Umami Mushrooms and Poached Eggs on Toast
This is a really easy dish and perfect comfort food. I absolutely adore anything umami tasting but mushrooms take to the flavour especially well.
Ready in: 25mins
Serving Size: 2
Dietary info: Vegan Vegetarian Breakfast/Brunch
- A dozen chestnut mushrooms
- A knob of butter
- 2 garlic cloves, crushed
- 1 teaspoon of soy sauce
- 1 tablespoon of miso paste
- 1-2 eggs per person
- Splash of vinegar (for the eggs)
- 1-2 slices of toast per person
- Cream cheese to spread
How To Make It
Step 1.Thickly chop the chestnut mushrooms then cook in a knob of butter for 3-4 mins. Try to leave them alone so they take on a bit of colour. Then add 2 crushed garlic cloves, a teaspoon of soy sauce and a tablespoon of miso paste. Cook for a further 2-3 minutes so the sauce reduces.
Step 2.Make your poached egg. (Quick guide: A deep pan of simmering water, a pinch of salt and splash of vinegar. Gently stir the water then crack the egg in from a low height. The movement of the water wraps the egg. Leave for 3 mins then remove and place on kitchen paper).
Step 3.Make some toast, spread some cream cheese on it, top with mushrooms and a bit of the sauce then top with the egg. Get messy!
Serve & Enjoy
I’ve said it before but mushrooms are so good for you. They’re one of the only foods to contain naturally occurring vitamin D so get some in you!