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Brunch recipes

Hot Turkish eggs with brown mushrooms

5 minutes

Hot Turkish eggs with brown mushrooms

By TASTE

Serves 2

Difficulty Easy

Prep Time 10 minutes

Cooking Time 5 minutes

Ingredients

2 T white vinegar
2 free-range eggs
2 brown mushrooms
1 T butter
250 g tub fat-free plain yoghurt
1 small green chilli, chopped
1 small red chilli, chopped
15 g rocket, for garnishing
sea salt and freshly ground black pepper

Method

Fill a small saucepan three quarters full with water. Bring to a boil and add the vinegar.

Break each egg into a small bowl then carefully pour into the boiling water, cooking one at a time.

For a soft egg, boil for 1 minute.

In a large saucepan, fry the mushrooms in the butter until golden brown.

Serve each mushroom topped with a few spoons of yoghurt and an egg.

Sprinkle with the chopped chilli and garnish with rocket. Season to taste.

Per serving: 855.8kJ, 13.5g protein, 12.5g fat, 9.7g carbs

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Hot Turkish eggs with brown mushrooms

Ingredients

Method