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Poached Eggs with Sautéed Field Mushrooms and Avocado

Poached Eggs with Sautéed Field Mushrooms and Avocado

Poached eggs with field mushrooms and avocado web


8 poached eggs

1 tablespoon olive oil

6 field mushrooms, thinly sliced

3 teaspoons lemon juice

1 small clove garlic, crushed

salt and cracked black pepper

2 avocados, sliced

1/3 cup goat cheese

wholegrain toast, to serve

toasted pinenuts, to serve, optional


Heat the oil in large non stick frying pan over medium heat. Add the mushrooms and cook for 4-5 minutes then add garlic and lemon juice. Continue cooking for another 2-3 minutes or until golden brown and tender. Remove from the heat and keep warm.

To serve, divide the mushrooms between plates with the toast and serve topped with sliced avocado and poached eggs. Scatter over some goats cheese, pinenuts (if using) and cracked black pepper.

Nutritional Information

  • Serving size 286g
  • Energy 2180kJ 521kcal
  • Protein 26.5g
  • Total fat 30.6g
  • Saturated fat 7.6g
  • Carbs (total) 29.1g
  • Carbs (sugar) 2.5g
  • Sodium 536mg
  • Fibre 12.4g

All nutrition values are per serve.

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