Store finder

Food & drink

Quick recipe Search

Search for a recipe to plan your perfect menu.

Advanced search >

A hearty breakfast treat with fresh poached eggs and Portobello mushrooms.

Preheat the oven to 200˚C/400˚F/Gas 6.
Brush the mushrooms with a little of the sunflower oil and arrange them onto a baking tray. Cook in the oven for 20 minutes until cooked through.
Halfway through the mushrooms’ cooking time, bring a large pan of lightly salted water to the boil. Use a wooden spoon to swirl the water then crack an egg into the centre of the swirl (this should keep the egg quite compact). Cook for about 4 minutes until the yolk is firm, then drain with a slotted spoon onto double thickness of kitchen paper. Repeat with the remaining eggs.
Lightly toast the muffins.
To assemble, spread the toasted muffins with mayonnaise. Top one half of each muffin with a slice of tomato, followed by a mushroom and a poached egg. Scatter with a few chives, if using, and lift the muffin lid on top to serve.