Prep Time: 10 mins
Cook Time: 25 mins
Servings: 4
Mushroom, Cheddar and Poached Egg Toast
Rate this recipe for points
12
Ingredients
- 4 slices of Villaggio Artesano® Original White Bread
- 3 tbsp (45ml) Butter
- 2 cups (500ml) Cremini Mushrooms, quartered
- 1 tbsp (15 ml) Vegetable Bouillon Concentrate
- 1 Garlic Clove, chopped
- 1 tbsp (15ml) Honey
- 1/2 Lemon, juiced
- 4 tbsp (60ml) Parsley Leaves, chopped
- 4 Eggs
- 1 cup (250ml) Cheddar, grated
- 2 tbsp (30ml) White Vinegar
Directions
- In a hot pan, melt the butter, add the mushrooms and sauté for 5 minutes over high heat.
- Add the bouillon concentrate, garlic, honey and lemon juice.
- Cook for an additional 3 minutes. Remove from the heat, add parsley and taste for seasoning.
- In a pot of simmering water, add the vinegar.
- Break each egg into a small individual ramekin and pour the eggs one at a time into the pot of water.
- Cook each egg for approximately 4 minutes, remove them from the pot and place them on a paper towel.
- Toast the bread slices.
- On each slice of bread, add mushrooms and grated cheddar and place an egg on top, adding a little salt and pepper.
