Poached Eggs with Sautéed Field Mushrooms and Avocado
Poached Eggs with Sauteed Field Musooms and Avocado


  • 8 Free Birds poached eggs
  • 1 tablespoon olive oil
  • 6 field mushrooms, thinly sliced
  • 3 teaspoons lemon juice
  • 1 small clove garlic, crushed
  • salt and cracked black pepper
  • 2 avocados, sliced
  • 1/3 cup goat cheese
  • wholegrain toast, to serve
  • toasted pine nuts, to serve, optional



  1. Heat the oil in large non stick frying pan over medium heat. Add the mushrooms and cook for 4-5 minutes then add garlic and lemon juice.
  2. Continue cooking for another 2-3 minutes or until golden brown and tender. Remove from the heat and keep warm.
  3. To serve, divide the mushrooms between plates with the toast and serve topped with sliced avocado and poached eggs. Scatter over some goat’s cheese, pine nuts (if using) and cracked black pepper.

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