clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Sweet chilli mushrooms on toast with poached egg and parsley

  • Author: Pip Payne
  • Total Time: 10 minutes
  • Yield: 2 1x


Just a little twist on mushrooms on toast makes this quick and easy lunch a star dish!

Syns: 1 per portion

Heathy Extra: B


  • 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


  1. 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.
  2. In the meantime poach your eggs and toast your bread
  3. Serve topped with a little chopped parsley


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.

  • Prep Time: 5 minutes
  • Cook Time: 5 minutes