Poached egg à la Grecque

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Wholemeal toast topped with mushrooms, tomato and poached egg

Have a satisfying start to the day with this scrumptuous cooked breakfast

15 minutes

Serves 1

Rachel Clark

Recipe by: Rachel Clark | Health Promotion Manager

This simple 15 minute recipe includes 2 of your 5 A DAY. The fresh basil helps to bring out the flavours of the grilled tomatoes. A delicious breakfast for a lazy Sunday.

Rachel Clark

Recipe by: Rachel Clark | Health Promotion Manager

This simple 15 minute recipe includes 2 of your 5 A DAY. The fresh basil helps to bring out the flavours of the grilled tomatoes. A delicious breakfast for a lazy Sunday.

Ingredients

  • 80g mushrooms, sliced
  • 1 tomato, halved
  • 1 egg
  • 2 slices wholemeal bread, toasted
  • Fresh basil (optional)
  • Freshly ground black pepper

CALORIES: 305

FAT: 9g

5 A DAY: 2

SALT: 1.2g

SUGAR: 4.7g

Method

  1. Boil a small pan of water.
  2. Place the sliced mushrooms and halved tomato under a hot grill for 5 minutes, turning once half way through.
  3. Crack the egg into boiling water, and simmer for 3–4 minutes – depending on the size of the egg, and how you like your eggs done.
  4. Place the toast on a warmed plate, spoon over mushrooms and tomato and top with the poached egg. Season with black pepper. Top with a little fresh basil to bring out the taste of the tomato.

Serving suggestion: Try different types of bread as a base – toasted muffins, crumpets, soda or rye bread, or bagels.


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