Poached Egg with Baked Beans on Toast

Ingredients

• Mushrooms

  White, raw

  ½ cup, pieces or slices or 35g

• Whole-wheat bread

  Commercially prepared

  2 slice or 56g

• Butter

  Unsalted

  1 tbsp or 14g

• Baked beans

  Canned, plain or vegetarian

  ¾ cup or 191g

• Pepper

  Spices, black

  1 dash or 0.1g

• Egg

  Whole, fresh eggs

  1 large or 50g

Directions

1. Clean and slice the mushrooms. Heat a pan over medium heat, spray with non-stick spray, and cook the mushrooms for 5-10 minutes until tender. Set aside.
2. Bring a pot of water to a simmer. Crack the egg into the simmering water and poach for three minutes or until done. Remove with a slotted spoon and drain on paper towels.
3. Toast the bread slices in a toaster. Heat the baked beans and spread butter on the toasted bread.
4. Place the beans over the buttered toast, top with the poached egg and cooked mushrooms. Sprinkle with black pepper and serve.