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Creamy Garlic Mushrooms on Toast, (with a poached egg)
Creamy Garlic Mushrooms on Toast, (with a poached egg)

Before you jump to Creamy Garlic Mushrooms on Toast, (with a poached egg) recipe, you may want to read this short interesting healthy tips about Methods To Live Green Plus Conserve Money In The Kitchen.

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Probably the food is not quite as good when cooked in the microwave, nevertheless it will save you money to use it over your oven. If you find out it takes 75% more energy to cook in the oven, you could possibly look for more ways to use the microwave. Countertop appliances can boil water or even steam vegetables more rapidly than your stove, and use a lot less electricity. You might believe that you save energy by washing your dishes by hand, however that is not true. You get the maximum energy savings by totally loading the dishwasher ahead of commencing a wash cycle. By cool drying or even air drying the dishes instead of heat drying them, you can raise the amount of money you save.

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We hope you got insight from reading it, now let’s go back to creamy garlic mushrooms on toast, (with a poached egg) recipe. You can cook creamy garlic mushrooms on toast, (with a poached egg) using 11 ingredients and 7 steps. Here is how you cook it.

The ingredients needed to cook Creamy Garlic Mushrooms on Toast, (with a poached egg):
  1. Prepare Serves: 1 person
  2. Take 160 g closed cap mushrooms, sliced,
  3. Take 1-2 slices wholemeal bread of your choice,
  4. Prepare Salted butter or diary free alternative, for the toast,
  5. Prepare Frylight or 1tbsp vegetable/sunflower oil for frying,
  6. Get 1 clove garlic, crushed finely, OR 1/2 tsp garlic powder
  7. Prepare 1 and a 1/2 tsp of dried chives,
  8. Get 1 1/2 tbsp plain light cream cheese (or garlic & herb flavour),
  9. Take Salt and pepper to season
  10. Prepare Optional:
  11. Provide 1 poached egg. Instructions on how to poach egg at end of recipe
Instructions to make Creamy Garlic Mushrooms on Toast, (with a poached egg):
  1. Heat a medium pan over a high heat and add Frylight so it covers entire base of the saucepan. (Or if using regular oil add that and swill it around to coat the base in a thin layer).
  2. Add the garlic and fry for 20 seconds then add the sliced mushrooms. Season with salt and pepper.
  3. Place the sliced bread in the toaster at your desired setting. Stir the mushrooms and garlic until they shrink down by half and then add the cream cheese. Turn the heat down low now so it doesn't split.
  4. Allow the cream cheese to melt into the saucepan and then stir through the mushrooms. Turn off the heat. Add 1tsp of chives, stir again to combine.
  5. Remove toast from the toaster and butter it. Place onto a plate. Remove the mushrooms from the heat and allow to cool for 30-40 seconds. Spoon the creamy garlicky mushroom mix over the toast, garnish with remaining chives.
  6. To take this dish up a level I sometimes like to top with a poached egg, this makes it extra delicious. To poach egg, gently add an egg to a bowl careful not to break the yolk, bring a small saucepan of water to a gentle rolling boil and add a tiny bit of white white vinegar.
  7. Using a timer, add the egg gently and remove after two minutes with a slotted spoon. Touch the top of the egg to feel if it's slightly firm to the touch and the white is cooked through. Gently place on a piece of kitchen towel to remove water. Season with salt. Then add on top of your mushrooms on toast.

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