Name: Poached Eggs With Sautéed Field Mushrooms and Avocado Recipe
Total time: 20 min
Yield: 4
Ingredients: 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

Poached Eggs with Sautéed Field Mushrooms and Avocado

Preparation time 20 mins
Serves 4 people
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Publication 8 December 2017
Categories
- Breakfast Recipes
- Vegetarian

Ingredients

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

Method

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.