KEYWORDS: Vegetarian – Dairy Free – FODMAP Friendly
Some mornings call for more than a quick bite.
This is the kind of meal that slows things down - warm, simple, and grounding. With fibre-rich mushrooms, protein from eggs, and a steady base of whole grains, it’s a gentle way to support your body and ease into the day.
With a balance of fibre, protein, and healthy fats, it helps keep you feeling steady for longer – supporting digestion and sustained energy without the mid-morning dip.
Time: 20 minutes
Best for: Breakfast - Lunch - Light Brunch
Ingredients
· 4 eggs
· 3 tsp extra virgin olive oil
· 500g oyster mushrooms, torn into pieces
· 4 sprigs lemon thyme
· Freshly ground black pepper
· A squeeze of lemon juice
· 4 slices whole grain or prebiotic-enriched bread
Method
1. Bring a saucepan of water to a gentle simmer. Crack each egg into a small cup, then slide into the water. Cook for around 3 minutes, then remove with a slotted spoon.
2. Heat olive oil in a frying pan. Add mushrooms and thyme, cooking slowly until golden and tender. Finish with lemon juice and black pepper.
3. Toast bread until crisp and drizzle with olive oil.
4. Spoon mushrooms over toast and top with poached eggs.
To serve
Best enjoyed warm, when the yolk is still soft and the morning feels unhurried.
