Beans, Mushrooms and Poached Eggs on Toast

Make beans, mushrooms and poached eggs on toast, from the first ingredient to the finished dish.

INGREDIENTS | Makes 1 serving
200 g Baked beans (Tinned, with the sauce.)
150 g Mushrooms
2 large (110 g) Egg
2 slices, about 80 g Wholemeal bread
Half a teaspoon Smoked paprika
3 sprays, about 0.75 g Olive oil spray (Counted at a quarter of a gram per spray, which is what the nozzle on most bottles delivers. Four sprays is 9 kcal.)
A splash, for the poaching water Cider vinegar
To taste Black pepper
Ingredient notes on the recipe page.

METHOD
1. Slice the mushrooms and fry them in a sprayed pan over high heat until browned, six to eight minutes.
2. Warm the beans with the paprika in a small pan.
3. Poach the eggs for three minutes in barely simmering water with a splash of vinegar.
4. Toast the bread, spoon the beans over, add the mushrooms and set the eggs on top.

Contains gluten cereals and eggs.
Supermarket loaves often contain soya flour. Check the bag.
Check ingredient packaging for allergen information.

Full recipe: https://www.getfuel8.com/recipes/beans-mushrooms-poached-eggs-toast

AI-generated images illustrating the recipe.

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