Not only does this dish look great, but it is super easy and a perfect dish for a weekend breakfast.
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.
Break the egg into a small bowl. Carefully pour egg into the mushroom.
Bake in the pan in the oven for 2–3 minutes or until the egg white is set.
Meanwhile, toast 1 slice 35g sourdough and spread with 1 tsp canola spread. Sprinkle mushroom with chives and serve with toast and rocket leaves
Weight Watchers - 6 ProPoint value
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