Want to treat the other half this weekend? This delicious recipe is sure to impress!  

Serves 4



  2 tsp white vinegar 1 tbsp plus 1 tsp olive oil 2 medium tomatoes, quartered Kosher salt and black pepper 455g assorted mushrooms, sliced 1 tbsp fresh thyme leaves 8 large eggs 4 slices country bread, toasted 28g parmesan, shaved 2 tbsp fresh chives, chopped    


  Firstly, you’ll need to fill a large, deep skillet with 3 inches of water. Add the vinegar and bring to a bare simmer.   Meanwhile, heat 1 tsp of the oil in a large nonstick skillet over medium-high heat. Add the tomatoes, season with 1⁄4 tsp each salt and pepper, and cook until just tender, about 1 to 2 minutes per side.   Add the remaining tbsp of oil to the skillet and heat over medium-high heat. Add the mushrooms, thyme, 1⁄2 tsp salt, and 1⁄4 teaspoon pepper.   Cook, tossing occasionally, for about 6 to 7 minutes or until golden brown and tender.   Meanwhile, you can poach your eggs, crack each one into a bowl and add them to the simmering water, one by one (four at a time). While you’re pouring your eggs in, stir the water to make a gentle whirlpool. Cook for 3 to 4 minutes or until the white has set. Remove from the water with a slotted spoon.   Dividing evenly, top the bread with the tomatoes, mushrooms, eggs, Parmesan, and 1⁄4 tsp each salt and pepper. Sprinkle with the chives.    

Nutritional Information

  Calories 362 k/cal Protein 22g Carbs 28g Fats 18g Fibre 3g  
May 20, 2021