Skip to content
Microwave poached eggs with soy butter mushrooms recipe

Microwave poached eggs with soy butter mushrooms recipe

1 rating

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
  • 376 calories / serving
  • Vegetarian

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
    376kcal
    19%
  • Fat

    14g 21%
  • Saturates

    7g 34%
  • Sugars

    2g 2%
  • Salt

    1.5g 24%

of the reference intake
Carbohydrate 39.4g Protein 20.4g Fibre 3.7g

Method

  1. 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.
  2. 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.
  3. Arrange the mushrooms and spinach on a slice of toasted sourdough and top with the egg to serve

Top tips

  • 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

You may also like

Be the first to comment

Before you comment please read our community guidelines.

blog comments powered by Disqus