Poached Eggs And Portobello Mushrooms-Serves 2

4 portobello mushrooms, stems removed, wiped
4 eggs
Salt and freshly ground black pepper

How to make

Preheat the oven to 200°C / 390°F / gas mark 6 and line a baking sheet with baking paper.

Place the mushrooms, gills side up, onto the paper. Bake for around 20
minutes, until tender. They may release water as they cook, so if necessary pat with kitchen paper before you put them on the plate.

Poach the eggs, timing them to be ready at the same time as the mushrooms.

Serve the mushrooms with the eggs inside, seasoned with salt and pepper.

Recipe by health and fitness guru Christianne Wolff

Bircher Muesli

300g rolled oats
300ml milk
100ml apple juice
1 apple
100g raisins
75g dried cranberries
50g brown sugar

How to make
Mix the rolled oats, milk, apple juice and sugar together.
Grate the apple and mix it through and leave overnight.
In the morning mix in the dried cranberries and raisins.
This is beautiful with some fresh berries, picked mint leaves and passion fruit seeds scattered over the top and perhaps a dollop of low fat vanilla yoghurt.

© 2019 RVS MEDIA & NB Marketing London | Made with love..

Follow us: