Sweet chilli mushrooms on toast with poached egg and parsley
Just a little twist on mushrooms on toast makes this quick and easy lunch a star dish!
5 mins
5 mins
263 kcal
5 mins
5 mins
263 kcal
SERVES
2
DIFFICULTY
EASY
SERVES
2
Difficulty
EASY
I struggled a little with how to adapt my favourite mushrooms on toast for Slimming World, because there is nothing like mushrooms on toast cooked in lashings of butter and garlic, but I feel like I’ve found an excellent compromise here, the sweet chilli sauce is low syn (generally about 1.5 syns per level tbsp), and the poached egg really just tops it off beautifully.
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Sweet chilli mushrooms on toast with poached egg and parsley
Servings: 2
Just a little twist on mushrooms on toast makes this quick and easy lunch a star dish!Syns: 1 per portionHeathy Extra: B
Print Recipe
Ingredients
- 250 g mushrooms I used forestiere
- 1 tbsp sweet chilli sauce
- 4 slices wholemeal bread (from a 400g loaf)
- 2 eggs
- Salt and pepper
- Low calorie cooking spray
- Fresh parsley
Instructions
- Fry the mushrooms for a few minutes in low calorie cooking spray, season well then stir in the sweet chilli sauce and cook for a further couple of minutes.
- In the meantime poach your eggs and toast your bread
- Serve topped with a little chopped parsley
Notes
How to poach eggs: Bring a saucepan of water up to a very gentle simmer (if it's not too bubbly the egg won't disperse all over the pan). I crack the egg into a small bowl first, then, when the water is at a bare simmer, gently and carefully slide the egg into the water. Turn off the heat, place a lid on the pan and allow to poach for 4 minutes. If cooking 2 eggs in the water try to put them in on opposite sides so that they don't fuse together.
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