Poached eggs and mushrooms | Women's Weekly Food
Poached eggs and mushrooms on toast for a hearty breakfast or brunch that lasts. Perfect for energy boosts and recovery.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.womensweeklyfood.com.au.
Ingredients
- 2 large_piece flat mushrooms (160g)
- 2 tablespoons olive oil
- 1 tablespoon white vinegar
- 4 eggs
- 1 clove garlic
- 4 thick slices sourdough bread (400g)
- 40 grams (1½ ounces) baby rocket leaves (arugula)
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