British · PANTRYHOP RECIPE
Eggs on Toast with Mushrooms
20 minutes · 2 servings · vegetarian
A simple British breakfast that works well any time of day.
Ingredients
Check you have the quantities below.
- 4 eggs
- 200 g mushrooms, sliced
- 4 thick bread slices
- 20 g butter
- 1 tbsp vegetable oil
- 1/2 tsp salt
- 1/4 tsp black pepper
Let’s make it
- Heat the oil in a pan and cook the mushrooms with a pinch of salt for 6-8 minutes until browned.
- Toast the bread and butter it.
- Fry or scramble the eggs until fully cooked.
- Pile the mushrooms onto the toast, top with eggs, and season with pepper.
- Serve hot.
Scrambled eggs are easier for children to eat than fried eggs.
Cooking time varies with equipment and batch size. Follow school allergy rules for children’s meals; keep perishable lunches cold.
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