Ingredients

Method

• 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

Ingredients

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