Eggs over Toast with Mushrooms and Carrots
A quick and satisfying breakfast or light meal with poached eggs, sautéed mushrooms and carrots, served over toasted bread with a sprinkle of black pepper.
- Total time
- 15 min
- Servings
- 1
- Calories
- 420
- Protein
- 20g
Ingredients
- 2 large eggs
- 2 slice bread slices
- 4 oz mushrooms
- 1 medium carrots
- 1 tbsp olive oil
- ½ tsp black pepper
Instructions
- 1
Heat 1 tbsp olive oil in a skillet over medium heat. Add 4 oz sliced mushrooms and 1 medium carrot cut into thin strips. Cook, stirring, until tender and lightly browned, about 6-8 minutes.
- 2
Meanwhile, bring a small pot of water to a gentle simmer. Crack 2 eggs into the water and poach for 3-4 minutes until whites are set but yolks are still soft.
- 3
Toast 2 slices of bread until golden. Place the toast on plates and top with the mushroom-carrot mixture.
- 4
Remove the poached eggs with a slotted spoon and place them on top of the vegetables. Sprinkle with 0.5 tsp black pepper and serve immediately.
Tools you’ll need
- skillet
- small pot
- slotted spoon
- toaster
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