Ingredients
Scale
4 eggs, cracked into a small saucer or cup
3 tbsp extra virgin olive oil (EVOO)
500g large oyster mushrooms
4 sprigs lemon thyme
Ground black pepper, to taste
Lemon juice
4 slices wholemeal sourdough
Instructions
- Fill a medium-sized saucepan with water and bring to a simmer. Gently slide each egg into the water and cook for 3 minutes or until the white has set and the yolk is cooked to your liking. Lift eggs out of the saucepan with a slotted spoon.
- Meanwhile, heat 2 tbsp EVOO in a large frying pan. Add mushrooms and thyme, stirring occasionally. Cook for 10 minutes or untill golden and tender. Remove the pan from the heat and season with pepper and lemon juice.
- Toast the bread and drizzle with remaining EVOO.
- Assemble mushrooms and egg on toast and serve immediately.
Notes
CCA’s recipes are not tailored to individual requirements. Please review recipes to ensure they are appropriate for you from an IBD and broader diet perspective. If you think the consumption of certain foods leads to uncomfortable digestive or other symptoms, please speak to your health care professional. Consider connecting with a specialist GutSmart Dietitian and/or Psychologist.
- Prep Time: 5-10 Minutes
- Cook Time: 15 Minutes
- Diet: Vegetarian