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Microwave poached eggs with soy butter mushrooms recipe

Microwave poached eggs with soy butter mushrooms recipe

19 ratings

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


  • 125g sliced chestnut mushrooms
  • 10g unsalted butter
  • 1 tsp soy sauce
  • 50g baby spinach
  • 1 medium egg
  • toasted sourdough

Each serving contains

  • Energy

  • 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


  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

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