Microwave poached eggs with soy butter mushrooms recipe
Created by The Tesco Recipes team
Serve up a cooked breakfast in under 10 minutes using just your microwave! Chestnut mushrooms and spinach are cooked in a moreish soy butter, then served on top of sourdough with a perfectly poached egg.
See method- Serves 1
- 10 mins to cook
- 376 calories / serving
Ingredients
- 125g sliced chestnut mushrooms
- 10g unsalted butter
- 1 tsp soy sauce
- 50g baby spinach
- 1 medium egg
- toasted sourdough
Each serving contains
- Energy
- 1580kJ 376.0kcal
- Fat
- 14g
- Saturates
- 7g
- Salt
- 1.5g
- Sugars
- 2g
of the Reference intake
Carbohydrate 39.4gProtein 20.4gFibre 3.7g
Method
- Microwave 125g sliced chestnut mushrooms, covered**, for 2 mins on high, then stir in 10g unsalted butter, 1 tsp soy sauce and 50g baby spinach and cook for a further 2 mins.
- Crack 1 medium egg into a microwaveable mug with 5 tbsp water. Prick the yolk, cover and microwave on high for 1 min for a soft yolk.
- Arrange the mushrooms and spinach on a slice of toasted sourdough and top with the egg to serve
- It’s very important to prick the egg yolk before poaching, or the yolk may explode!
- Make sure the mug’s not too thick-sided, or the egg will take longer to cook.
- If you like your eggs more well-done, continue to cook for 20 secs./li>
- The timings above cover a 750W microwave. It will differ in other wattage ovens.
- See more Low Energy recipes
