Poached egg, crisp ham with crunchy sprouts on toast

Fri, 1 September 2017

Brussel sprouts are little nutrient bombs and shouldn’t be saved just for Christmas dinner. This makes a tasty breakfast, brunch or snack. Love it! To serve as vegetarian, simply omit the prosciutto ham.

 

Ingredients

2 tsp olive oil 

100g brussels sprouts, sliced 

100g mushrooms, sliced 

1 garlic clove, thinly sliced 

Pinch chilli flakes 

1 slice prosciutto ham, ripped  

1 large egg 

1 thick slice wholegrain bread, toasted 

 

Method

Over a medium heat using a non-stick frying pan, heat the olive oil and add the sliced sprouts and mushrooms and fry for 6 min until soft.  

Next add the garlic, chilli flakes and prosciutto ham and cook for 2 min or until fragrant. 

Meanwhile, pour water into a small saucepan and bring to the boil.

Turn down until it slows to a gentling rolling simmer.  Stir the water in the pan to form a whirlpool, then drop the egg gently into the centre.

Cook, without stirring, for 3–4 min or until it’s poached to your liking.

Transfer the egg to a plate with a slotted spoon. 

Toast and butter the toast, pop on a serving plate and top with the sautéed sprout and mushroom mixture and the egg.

Season with ground black pepper and serve