Ingredients
- 1 large handful of fresh chives
- 1 stella artois lager beer bottles
- 1 beef tomato
- 4 large mushrooms
- 4 muffins
- 4 tbsp of low-fat mayonnaise
- 4 medium eggs
- 2 tsp of sunflower oil
Method
Step 1
Preheat the oven to 200˚C/400˚F/Gas 6.Step 2
Brush the mushrooms with a little of the sunflower oil and arrange them onto a baking tray.Step 3
Cook in the oven for 20 minutes until cooked through.Step 4
Halfway through the mushrooms’ cooking time, bring a large pan of lightly salted water to the boil.Step 5
Use a wooden spoon to swirl the water then crack an egg into the centre of the swirl (this should keep the egg quite compact).Step 6
Cook for about 4 minutes until the yolk is firm, then drain with a slotted spoon onto two sheets kitchen paper. Repeat with the remaining eggs.Step 7
Lightly toast the muffins.Step 8
To assemble, spread the toasted muffins with mayonnaise. Top one half of each muffin with a slice of tomato, followed by a mushroom and a poached egg.Step 9
Scatter with a few chives to garnish and lift the muffin lid on top to serve.Step 10
This dish goes well when served with Stella Artois Lager.