No vinegar, no fancy swirling of the water, just a simple method that works.

This recipe is Vegetarian, Slimming Eats and Weight Watchers friendly

WW Smart Points – 5

Ingredients

• 2 eggs
• 1 large portobello mushroom, cap
• 2 cloves of garlic, crushed
• 1 teaspoon of butter
• salt and black pepper
• 1 cup of chicken or vegetable stock
• fresh chopped parsley
• 2 slices (60g/2oz) of whole wheat bread

Instructions

1. Preheat oven to 200c/400f (gas mark 6)
2. Place toast on a tray lined with foil, spray over the top with spray oil
3. Bake for approx 10-12 minutes until crisp and golden
4. While the toast is crisping up (don’t forget it in the oven)
5. Add the butter to a frying pan, once melted, add in the crushed garlic and stir just to infuse flavour
6. Add the sliced portobello mushroom and start to saute.
7. Then gradually start adding a little bit of stock at a time and reducing down, until the mushrooms have a lovely golden colour.
8. Stir in some fresh chopped parsley. You can keep them in the pan on a very low heat, while you cook the poached eggs, just add a little bit of stock to prevent them drying out.
9. Make sure to remove crispy toast from the oven as it should be done by this point, and you can add it to your plate.
10. Bring a saucepan of water to a rapid boil, then turn down heat and wait for the water to stop bubbling. 
11. Crac an egg into a shallow bowl and lower it gently into water.
12. Repeat with the other egg, leave for approx 3 mins and then remove with a slotted spoon onto kitchen pan. I prefer to do this to remove any excess water.
13. Top toast with mushrooms and then place the poached eggs on top of the mushrooms.
14. Slice into eggs, so that amazing yolk, drizzles into the mushrooms and over the toast.
15. Enjoy!!!