The breakfast edit 165

Beans, Mushrooms and Poached Eggs on Toast

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

1 serving · 8 ingredients · 4 steps

Download all 7 slides

1080 × 1350 PNGs + the full recipe and a caption

Download caption separately

Beans, Mushrooms and Poached Eggs on Toast, plated and ready to serve. — The finished recipe. Beans, Mushrooms and Poached Eggs on Toast

Ingredients 1 to 6 for beans, mushrooms and poached eggs on toast arranged separately on a dark worktop. — Ingredients 1 to 6. 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.)

Ingredients 7 to 8 for beans, mushrooms and poached eggs on toast arranged separately on a dark worktop. — Ingredients 7 to 8. A splash, for the poaching water Cider vinegar. To taste Black pepper

Beans, Mushrooms and Poached Eggs on Toast, preparation step 1: Slice the mushrooms and fry them in a sprayed pan over high heat until browned, six to eight minutes. — Step 1. Slice the mushrooms and fry them in a sprayed pan over high heat until browned, six to eight minutes.

Beans, Mushrooms and Poached Eggs on Toast, preparation step 2: Warm the beans with the paprika in a small pan. — Step 2. Warm the beans with the paprika in a small pan.

Beans, Mushrooms and Poached Eggs on Toast, preparation step 3: Poach the eggs for three minutes in barely simmering water with a splash of vinegar. — Step 3. Poach the eggs for three minutes in barely simmering water with a splash of vinegar.

The finished beans, mushrooms and poached eggs on toast. — Step 4. Toast the bread, spoon the beans over, add the mushrooms and set the eggs on top.

01 / 07

Swipe or scroll through the recipe

01 ↓02 ↓03 ↓04 ↓05 ↓06 ↓07 ↓