Search

Warm mushroom and poached egg salad

(5 ratings)

What's my recipe book?

Close

We know what it's like when you're browsing a site with as many recipes as ours. You find a brilliant recipe, want to make it again, but can't remember how you found it!

But we've solved the problem. Now, by clicking 'Save this recipe' or 'I cooked this' on any of our recipes, they'll be saved and grouped into your personal online recipe book. All you have to do is log in with your Facebook account to see them. When you click either of these buttons it will also tell your friends on Facebook what you've been cooking or saving so they too can give our quick and easy recipes a go (but you can turn this off at any time by visiting your 'My recipe book' page). Just click one of the buttons below or 'see my book' to get started. We hope you like it!

Print
Warm mushroom and poached egg salad
Warm mushroom and poached egg salad
  • Serves: 2

  • Prep time:

  • Cooking time:

  • Total time:

  • Skill level: Easy peasy

  • Costs: Cheap as chips

This is a perfect salad to make when you want a quick yet filling lunch, as the egg and mushroom really add a bit of bulk to the dish. It's tasty enough to make for friends or as a starter if you've got them coming over for dinner, just serve it with warm, buttered, crusty bread and a glass of wine. Add a little diced, fried bacon for some added flavour, or top with crumbled goat’s cheese or flakes of Parmesan. These finishing touches will make it look the part as well as giving it a little something extra in the flavour department.

Ingredients

  • 200g chestnut mushrooms sliced
  • 5 tbsp olive oil
  • 1 tbsp cider vinegar or red wine vinegar
  • 2tsp wholegrain mustard
  • 4 eggs
  • 1 bag mixed salad leaves

There’s no need to wash or peel mushrooms, just wipe with a damp cloth to remove any soil, if necessary.

Method

  1. Bring a shallow pan of water to the boil and crack the eggs into the boiling water. Poach for 3-4 mins until set to your liking..
  2. Meanwhile heat 2tbsp of the oil in a frying pan and fry the mushrooms for 3-4 mins until tender. Add the vinegar, mustard and remaining oil and stir through. 
  3. Divide the salad between the plates and top with the mushrooms and poached eggs. Serve with crusty bread.

Your rating

Average rating

  • 3
(5 ratings)

Your comments

comments powered by Disqus

FREE Newsletter