Poached Eggs with Mushrooms

(SERVES 2)

• 50 g/2 oz button mushrooms, sliced
• 45ml/3 tbsp water
• Salt and freshly ground black pepper
• 2 slices bread
• A scraping of low-fat spread
• 15 ml/1 tbsp vinegar
• 2 eggs

Put the mushrooms in a pan with the water and a little salt and pepper. Bring to the boil ,

cover, reduce the heat and slimmer for 3 minutes or until the mushrooms are cooked. Remove

the lid and boil rapidly until all the liquid has evaporated, stirring occasionally.

Meanwhile, toast the bread and spread with the low-fat spread. Place on two warm plates.

Fill a frying pan (skillet) with water and add the vinegar. Bring to the boil, then reduce

to a gentle simmer. Break the eggs, one at a time, into a cup, then slide into the

simmering water. Cook for 3-5 minutes to your liking. Spread the hot mushrooms on the toast

and carefully lift out the eggs with a fish slice and slide on top of the mushrooms. Serve

straight away.
Serving Suggestions: a small glasses of pure fruit juice; coffee or tea.