1 Serve
25 Mins
Heat the cooking oil in a frying pan over medium heat. Add the mushrooms and sauté for 5 to 7 minutes until tender and browned, then remove from the pan and set aside.
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Vitamin E
3 mg / 15 mgVitamin K
20 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
4 mg / 16 mgVitamin B5
2 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
1 µg / 2.4 µgFolate
57 µg / 400 µgCalcium
162 mg / 1,300 mgIron
4 mg / 18 mgMagnesium
40 mg / 420 mgPhosphorus
176 mg / 1,250 mgPotassium
454 mg / 4,700 mgSodium
325 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
23 µg / 55 µgFiber
3 g / 28 gSugar
2 g / 50 gSaturated Fat
13 g / 20 gCholesterol
231 mg / 300 mgCaffeine
0 mgNet Carbs
16 gAlcohol
0 g
In a medium saucepan, combine the water and white vinegar. Bring the mixture to a gentle boil, then reduce the heat to a steady simmer.
Carefully crack one egg at a time into the simmering water. Poach for 1 to 2 minutes for a soft yolk, or 3 to 5 minutes for a firmer yolk. Remove the eggs using a slotted spoon and drain briefly on paper towels.
Toast the bread slices until golden brown. Spread butter generously over each slice and arrange them on a serving plate.
Top the buttered toast with the sautéed mushrooms, followed by the poached eggs. Season the dish with salt and black pepper to taste and serve immediately.
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