French Poached Eggs on Crumpets, Sautéed ​Mushrooms & Tomatoes



4 small crumpets (~87kcal per crumpet)
4 eggs
3 cloves of garlic
1tsp light olive oil
250g chestnut mushrooms, sliced
3 small tomatoes, cubed
1/4tsp herb de provence
1/4tsp onion granules
ground black pepper

(1) Rub peeled garlic into surfaces of crumpets (the side with crevices). Then, heat crumpets following package's instructions.

(2) Have the remaining cloves of garlic minced. Add oil to frying pan, sauté mushrooms and garlic for 6 minutes, season with herb, onion granules, and black pepper.

(3) Meanwhile, make French poached eggs over low heat.

(4) When the mushrooms are nearly done, add tomatoes and cook for the last 4 minutes.

(5) Arrange crumpets on serving plates, top with poached eggs and add black pepper to taste. Serve with sautéed mushrooms and tomatoes.

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