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Fluffy Eggs with Mushrooms & Oven Roasted Tomato on Sourdough

There is something very satisfying about starting the day with egg on toast and this shows how versatile eggs can be.

For a change try using spinach or mashed avocado on the toast – you could add slice cheese / ham especially if having for brunch / lunch – just remember to adjust the calories!

Serves: 1                Carbs: 17
Cals: 229                 Sugars: 2
Fats: 13                  Fibre: 1
Saturates: 3             Protein: 22

1 medium slice sourdough bread – toasted

1 medium egg – separated, yolks kept apart

100g mushrooms – sliced

1/2 Tomato – halved

Rocket & Balsamic glaze (optional)

Seasoning – mixed herbs / cayenne pepper (optional)

  1. Heat oven 180 / gas 4, Cut tomato in half, season put in oven for 20 mins+
  2. Heat non stick frying pan & dry fry the sliced mushrooms
  3. Whisk the egg whites with a pinch salt until soft peak stage
  4. Toast bread
  5. Place cooked mushrooms on top of the toast
  6. Divide the whisked egg whites between the toast, making a well in the middle.
  7. Carefully put the egg yolk in the middle of the well
  8. Place in oven for 10 minutes – or until yolk cooked to your liking
  9. Plate up, place roasted tomato on some rocket if using & add balsamic glaze, pop the fluffy eggs onto plate, sprinkling cayenne pepper adds a nice touch of heat (optional)