Wednesday, May 22, 2013

Poached egg breakfast muffin

This is a recipe I submitted for my nutrition and  cooking course- a breakfast containing complex carbs, protein and vegetables.

100g chestnut mushrooms
1 wholegrain muffin
1 egg
2 tablespoons Vinegar
3 teaspoons Soy sauce
80g baby spinach or flat leaf parsley
Cut mushrooms into quarters and steam over boiling water and soy sauce. Add vinegar to boiling water and poach the egg. Wilt the spinach for 3 minutes in a hot pan. Toast the muffin and butter. Put the spinach on top of the muffin, followed by the egg, mushrooms on the side and season as desired.

Now that I'm back on Weight Watchers I'll be putting PP values on my recipes


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