POACHED EGGS WITH SAUTEED FIELD MUSHROOMS & AVOCADO

Ingredients

• Egg, poached

  Whole, cooked

  8 large or 400g

• Olive oil

  Salad or cooking

  1 tbsp or 14g

• Mushrooms

  Shiitake, raw

  6 mushroom or 114g

• Lemon juice

  Raw

  3 tsp or 15g

• Garlic

  Raw

  1 clove or 3g

• Avocados

  Raw, All commercial varieties

  2 fruit or 402g

• Goat cheese

  Soft type

  ⅓ cup or 82g

• Multi-grain bread

  Toasted (includes whole-grain)

  4 slice regular or 96g

• Pine nuts

  Nuts, dried

  ½ cup or 68g

Directions

1. Heat the oil in large non-stick frying pan over medium heat. Add the mushrooms and cook for 4–5 minutes then add lemon juice and garlic. Continue cooking for another 2–3 minutes or until golden brown and tender. Remove from the heat and keep warm.
2. To serve, divide the mushrooms between plates with the toast and serve topped with sliced avocado and poached eggs. Scatter over some goat’s cheese, pine nuts and season to taste.

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