Beans, Mushrooms and Poached Eggs on Toast
Makes 1 serving

INGREDIENTS
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

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.

RECIPE NOTES
Half the tin of beans, weighed, rather than the whole tin poured. Beans are the biggest line on carbohydrate here and the easiest one to overshoot.
Smoked paprika in the beans is a cheap way to make them taste of something other than the tin.

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