Not only does this dish look great, but it is super easy and a perfect dish for a weekend breakfast.


  • 1 whole fresh mushrooms (filed)

  • 1 medium egg(s)

  • 1 slice(s) sourdough bread

  • 1 tsp Canola Spread

  • 1 tbs fresh chives

  • 1 cup(s) rocket leaves


  • 1.

    Heat a small, non-stick, frying pan over medium heat. Place the 1 large field mushroom, top-side up and cook for 1–2 minutes until lightly golden, then turn mushroom over.

  • 2.

    Break the egg into a small bowl. Carefully pour egg into the mushroom.

  • 3.

    Bake in the pan in the oven for 2–3 minutes or until the egg white is set.

  • 4.

    Meanwhile, toast 1 slice 35g sourdough and spread with 1 tsp canola spread. Sprinkle mushroom with chives and serve with toast and rocket leaves

Nutritional information

Nutritional analysis per serving (1 servings)

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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Weight Watchers - 6 ProPoint value
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