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.
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
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.