Title: Poached Eggs with Garlic Mushrooms
Categories: Egg Entree Brunch
Yield: 2 Servings

75	g	Small button mushrooms - sliced
25	g	Butter OR sunflower margarine
1		Garlic clove; crushed
2	tb	Parsley, finely chopped
4	tb	Vegetable stock
2		Eggs, lightly poached
		Salt and pepper

Nothing is more delicious than mushrooms cooked in butter with garlic and parsley - so simple, yet unbeatable. As a topping for poached eggs they come into their own as a wonderful light meal at any time of the year.

Saut‚ the mushrooms in the butter or sunflower margarine until lightly cooked, then stir in the garlic and parsley and cook gently for a further 2-3 minutes. Season with a little salt and pepper and add the stock. Heat through. Place the eggs in separate ramekin dishes and spoon the mushroom mixture over the top. Serve at once with warm granary bread and a crisp salad.

Copyright Rosamond Richardson 1996

Meal-Master format courtesy of Karen Mintzias

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