Wednesday, 14 November 2012

Poached Egg, Garlic Mushrooms and Red Peppers on Toast


The art of suggestion is very powerful - especially when it comes to food. So powerful in fact, that when I Delicious Magazine tweeted this Cider and Thyme Mushroom with Poached Egg recipe yesterday, I had an overwhelming urge to cook Poached Eggs for tea.

Typically more a breakfast dish, this modern twist on the classic poached eggs on toast reminded me that eggs with bread doesn't have to be boring, and inspired me to experiment with some different flavours which could accompany poached eggs on toast.

Having to resort to what I had handy in the kitchen, I decided to make Poached Egg, served with Garlic Mushrooms and Red Peppers on White Toast.

I really enjoyed eating this dish. It look very appetising, and the flavours went really well together - I loved the flavour of the butter, oil and garlic which the mushrooms and peppers were coated in. If I made it again, I would also consider adding some spinach underneath for extra colour and texture, but I found the dish really filling as it was.

This is a great recipe for breakfast - or any other time of the day, and it only takes around 10 minutes to prepare. You can print it using the "print recipe" function below.
Enjoy!


Poached Egg, Garlic Mushrooms and Red Peppers on Toast


Ingredients
1 slice of Bread - Any kind you like!
1 tbsp Olive Oiil
1 tbsp Butter
2 cloves Garlic, crushed
75g Mushrooms, sliced
1/2 Red Pepper, sliced
1 medium free-range Egg
2tsp water

Method
  • Chop the peppers and mushrooms.
  • In a frying pan, heat the butter, oil and crushed garlic until hot
  • Add the mushrooms and peppers to the frying pan and coat them in the butter, oil and garlic. Cook for around 5 minutes, stirring regularly, then remove from heat.
  • Toast the bread in a toaster or under the grill.
  • Crack the egg and place it in a (microwavable) teaccup, small dish or poached egg maker.
  • Prick the egg yolk with a fork and add 2 tsp of water over the egg.
  • Place in the microwave and cook for between 1- 2 mins (I did mine for 1 min 20) depending on how you like your eggs.
  • Drain the mushrooms and peppers of their oil. 
  • Once toasted, lay the bread on a plate, layer the mushrooms and peppers over the top. Lay the egg on the bed of the mushrooms and peppers.
  • Garnish and serve immediately.

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