Baked Egg with Mushrooms

(serves 1)

• 5 button mushrooms, sliced
• 15 ml ¼ tsp low-fat spread
• 1 egg
• 10 ml/2 tsp low-fat single (light) cream
• Salt and freshly ground black pepper

Cook the mushrooms in the water for 2 minutes, stirring. Lightly grease a ramekin dish (custard cup) with the low-fat spread. Add the mushrooms. Break in the egg, then spoon the cream over. Season lightly Bake in a preheated oven at 200 degree C/ 400 degree F/ gas mark 6 for about 8-10 minutes or until cooked to your liking.

Serving suggestions: ½ grapefruit; 1 puffed wheat crispbread with a scraping of low – fat spread; coffee or tea.