POACHED EGGS WITH CREAMY MUSHROOMS AND ASPARAGUS

POACHED EGGS WITH CREAMY MUSHROOMS AND ASPARAGUS

Big, punchy mushroom flavours in these poached eggs are enhanced with a little porcini and truffle paste in this decadent brunch dish. The cream alternative adds a silky-smooth richness which is a healthier choice. It’s also good without the toast for a lower calorie option.

INGREDIENTS

SERVES: 2

1 tbsp half-fat margarine

2 garlic cloves, finely chopped

150g chestnut mushrooms, thickly sliced

100g oyster mushrooms, roughly torn

8 asparagus spears, woody ends

trimmed and lower part of spears peeled

2 medium free-range eggs

1 tsp thyme leaves

1 tsp liquid aminos

1 tsp porcini and truffle paste

2 tbsp light single cream alternative

2 tbsp flat-leaf parsley leaves, finely chopped

Sea salt and freshly ground black pepper

 

To serve:

2 slices of granary bread, freshly toasted

Salad cress or micro-cress, to finish

METHOD

1: Heat a medium non-stick frying pan over a high heat and add the margarine. Once it has melted, add the garlic and both types of mushroom and cook, stirring frequently, for 4–5 minutes or until the mushrooms begin to soften and brown.

2: Meanwhile, add the asparagus spears to a pan of boiling salted water and simmer for 2–3 minutes until tender. Remove with tongs, drain and set aside; keep warm.

3: Stir the boiling water to create a whirlpool and crack in the eggs, one at a time. Poach at a simmer for 2–3 minutes until the egg whites are set and the yolks are still runny.

4: While the eggs are poaching, stir the thyme, liquid aminos and porcini and truffle paste into the mushrooms and cook for 1 minute. Stir through the ‘cream’ and chopped parsley, then taste and season with a little salt and pepper, if needed.

5: Place a slice of hot toast on each serving plate, lay the asparagus spears on top and spoon on the mushrooms. Using a slotted spoon, drain each poached egg (as soon as it is ready) and place on the mushrooms. Sprinkle with a little seasoning and scatter with cress to serve.

Share this Recipe

  • facebook
  • twitter
  • email

Print

  • print

INGREDIENTS

SERVES: 2

1 tbsp half-fat margarine

2 garlic cloves, finely chopped

150g chestnut mushrooms, thickly sliced

100g oyster mushrooms, roughly torn

8 asparagus spears, woody ends

trimmed and lower part of spears peeled

2 medium free-range eggs

1 tsp thyme leaves

1 tsp liquid aminos

1 tsp porcini and truffle paste

2 tbsp light single cream alternative

2 tbsp flat-leaf parsley leaves, finely chopped

Sea salt and freshly ground black pepper

 

To serve:

2 slices of granary bread, freshly toasted

Salad cress or micro-cress, to finish

METHOD

1: Heat a medium non-stick frying pan over a high heat and add the margarine. Once it has melted, add the garlic and both types of mushroom and cook, stirring frequently, for 4–5 minutes or until the mushrooms begin to soften and brown.

2: Meanwhile, add the asparagus spears to a pan of boiling salted water and simmer for 2–3 minutes until tender. Remove with tongs, drain and set aside; keep warm.

3: Stir the boiling water to create a whirlpool and crack in the eggs, one at a time. Poach at a simmer for 2–3 minutes until the egg whites are set and the yolks are still runny.

4: While the eggs are poaching, stir the thyme, liquid aminos and porcini and truffle paste into the mushrooms and cook for 1 minute. Stir through the ‘cream’ and chopped parsley, then taste and season with a little salt and pepper, if needed.

5: Place a slice of hot toast on each serving plate, lay the asparagus spears on top and spoon on the mushrooms. Using a slotted spoon, drain each poached egg (as soon as it is ready) and place on the mushrooms. Sprinkle with a little seasoning and scatter with cress to serve.

Share this Recipe

  • facebook
  • twitter
  • email

Print

  • print

SEEN IN

book

TOM KERRIDGE’S LOSE WEIGHT FOR GOOD (2017)

I've developed lots of tasty and satisfying recipes that you will love to cook and eat, but that will also help you lose weight.

Buy Book