Pan Fried Mushroom and Poached Egg

Pan Fried Mushrooms and Poached Egg

Chestnut mushrooms and spinach not only work wonders together but add a golden stream of yolk over the top and you have yourself a sensation of flavours.
  • 10 MINS

    Cooking Time

  • Easy


  • 5 MINS

    Prep Time

  • 4 People


  • 2 tbsp Knorr Miso Mushroom Liquid Seasoning
  • 500 g chestnut mushrooms
  • 70 g baby spinach leaves
  • 4 eggs
  • 4 slices of sourdough bread
  • 2 tbsp butter
  • 1 tbsp white wine vinegar
  • a sprinkle of chilli flakes

  1. Slice the mushrooms and fry in a pan with the butter for 6 minutes until slightly golden.

  2. Add the vinegar to a saucepan of simmering water and cook the eggs two at a time for 3 minutes or until set.

  3. Add the spinach to the mushrooms and cook for 1 minute then remove from the heat and stir in the Knorr Miso Mushroom Liquid Seasoning.

  4. Toast the bread then spoon over the mushrooms. Top with the poached egg and sprinkle chilli flakes before serving.

  1. Amount per Serving
Nutritional values Amount per Serving
Energy (kcal) 304.39 kcal
Protein (g) 15.32 g
Sugar (g) 4.93 g
Fat (g) 13.4 g
Fibre (g) 2.01 g
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Little BIG difference tip

Reducing our meat intake is better for the planet and for our health. With the help of Knorr’s flavour expertise you can enjoy meat free recipes that don’t compromise on taste.
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