Sautéed sprouts, mushrooms and poached egg
Nutrition per serving
| Calories | 454 kcal |
| Protein | 28.5 g |
| Carbs | 37.3 g |
| Fats | 23.6 g |
| Saturated Fat | 5.2 g |
| Monounsaturated Fat | 12 g |
| Polyunsaturated Fat | 3.5 g |
| Sugars | 8.5 g |
| Fiber | 10.3 g |
| Sodium | 687 mg |
Ingredients
| Olive Oil | |
| Brussels Sprouts | |
| Button Mushrooms | |
| Garlic | |
| Red Pepper Flakes (Chili Flakes) | |
| Prosciutto | |
| Egg(s) | |
| Whole Grain Bread |
1. Sauté thinly sliced brussels sprouts and sliced mushrooms for 4–5 minutes in frying pan prepared with heated olive oil using a medium heat. Add thinly sliced garlic, chilli flakes and chopped prosciutto and then stir.
2. At the same time bring a saucepan filled to two-thirds with water to the boil. Decrease heat to low. Crack egg into a saucer. Stir water in pan and put the egg gently into centre. Cook, without stirring, for 3–4 minutes. Remove egg from saucepan to a plate.
3. Toast wholegrain bread and then add on top the cooked sprouts and mushrooms. Add the cooked waiting egg and season with cracked black pepper.