Poached Egg with Baked Beans on Toast Recipe
By the wlr teamShare
An easy to make breakfast or lunch, this poached egg and beans recipe will set you up for the day ahead! Enjoy with a refreshing glass of orange juice or a hot cup of tea.
- Recipe makes: 1 serving
- Prep time:
- Cook time: 10 mins
- Calories: 492
- 25g button mushrooms
- 1 medium egg
- 2 slices medium wholemeal bread
- 200g baked beans
- 14g butter
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- Wipe the mushrooms clean and slice.
- Break and drop the eggs into the pan of simmering water.
- Add the sliced mushrooms to the water and poach all together for 3 minutes or until done to your liking.
- Remove and drain on kitchen paper.
- Pop the bread in a toaster, heat the beans gently. Add the spread to the toast.
- Pour the beans over the toast, add the egg and mushrooms, add a little ground black pepper and enjoy.
This will set you up all morning and is especially useful if you are having a late lunch.
|Fruit & Veg||3.0|
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