Gluten free chilli mushrooms on toast

What haven’t I done before?

Combined mushrooms, a poached egg and baked, yes baked toast.

Ingredients (serves 2):

2 x Pieces of gluten free bread (I use Genius)
1 x Pack of chestnut mushrooms, chopped
2 x Eggs, poached
Olive oil
Butter
Salt and pepper
Szechuan pepper
Oregano

Method:

  1. Pre-heat oven to 180 degrees Celsius.
  2. Put the bread in the toaster and toast on setting 3.
  3. Put a good chunk of butter in a pan and when melted, not burnt, put the mushrooms in. Lightly sauté the mushrooms and season with salt, pepper and some Szechuan pepper.
  4. Put the toast on a baking tray, drizzle with olive oil, salt, pepper, Szechuan pepper and oregano. Bake for 5-7 minutes.
  5. Whilst the mushrooms are cooking and the toast is baking poach the eggs (I do mine for 3 minutes).
  6. Take the toast out and put a piece on each plate, top with mushrooms and a poached egg.
  7. You could even grate a little Parmesan on the top if you are feeling really glutinous!

4 Comments Add yours

  1. Sabiscuit says:

    I love the idea of a baked toast. I love mushrooms but I cannot do a poached egg. For the love of my kitchen I may never try. Great ideas. Thank you for sharing.

    Like

    1. Jodie Hughes says:

      It’s so delicious! I use the same idea for croutons as well (very yummy in soup). I have to keep trying poached eggs as I find them quite difficult. I’m glad you are enjoying the recipes!

      Liked by 1 person

      1. Sabiscuit says:

        I like my wheat/gluten free bread toasted as it can be hard to digest without extra processing. But I have a pizza recipe I want to try and your recipe lets me know I can do that egg as a topping. Thank you so much again for sharing your lovely work. Have a great day. xo

        Like

      2. Jodie Hughes says:

        Sounds lovely. You have a great day too! x

        Liked by 1 person

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