Poached egg with mushrooms and tomatoes

Yummy poached eggs are easier to make than you think. The most important think is that the eggs are of good quality and that they are fresh.
Prep Time 2 mins
Cook Time 6 mins
Total Time 8 mins
Course Breakfast
Cuisine Vegetarian
Servings 1 person


  • 2 Eggs
  • 6/10 cherry tomatoes
  • 2 large Mushrooms


  • Put the coconut on in a pan bring to heat then put the mushrooms and tomatoes in.
  • Meanwhile yourself a wide, deep pan and fill it with boiling water from the kettle. Bring it to a light simmer over a medium heat, add a pinch of sea salt and turn the mushrooms.
  • Crack one of your eggs into a cup and gently pour it into the water in one fluid movement. Repeat with the rest of the eggs. Depending on your pan, a really soft poached egg should take around 2 minutes and a soft to firm one will need 4 minutes (it depends on the size of the eggs). To check whether they’re done, remove one carefully from the pan with a slotted spoon and give it a gentle push with a teaspoon. If it feels too soft, put it back and give the eggs a minute or two more in the water to firm up.
  • When they’re ready, remove them to some kitchen paper to dry off and a sprinkle of sea salt and freshly ground black pepper.
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