- 8 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
| - 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. Continue cooking for another 2-3 minutes or until golden brown and tender. Remove from the heat and keep warm
- To serve, divide the mushrooms between plates with the toast and serve topped with sliced avocado and poached eggs. Scatter over some goats cheese, pine nuts (if using) and cracked black pepper
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