what's the fastest way to make eggs on toast

Ingredients

  • 2 tbsp olive oil
  • 250g closed cup mushrooms, thickly sliced
  • 1 garlic clove, finely sliced or crushed
  • Sea salt and freshly ground black pepper
  • 2 eggs
  • 2 slices sourdough bread
  • 1 tbsp roughly chopped flat leaf parsley
  • 1 pinch chilli flakes, optional

Nutrition

Calories columnFat columnSaturates columnSugars columnSalt column
Calories
312g per serving
16% %GDA
Fat
17.00g per serving
24% %GDA
Saturates
3.00g per serving
15% %GDA
Sugars
1.00g per serving
1% %GDA
Salt
1.10g per serving
18% %GDA

Method

  1. Heat a frying pan until hot. Add 1 tbsp oil and mushrooms and fry for 2-3 minutes until just coloured.

  2. Add the garlic, salt and black pepper and fry for another 2 minutes until golden and tender.

  3. Meanwhile, crack the eggs into 2 separate mugs – the same size ideally. Pierce the centre of the yolk with the tip of a knife then cover with a sheet of kitchen paper.

  4. Place both mugs into the microwave and heat on high for 45 seconds until the white is set and the yolk still runny. If not set, repeat in 10 second bursts until cooked.

  5. Tip the mushrooms out of the pan into a bowl, than add the remaining oil and the sourdough bread and fry in the residual juices for 30-40 seconds each side until just browned and slightly crispy.

  6. Divide between serving plates, top with the mushrooms and cooked eggs. Finish with a scattering of parsley and black pepper, and chilli flakes if using, and serve straightaway.