Mushroom Hash with Poached Eggs




283 per portion


2 large onions

500g mushrooms, quartered

1 tbsp fresh thyme leaves

500g fresh tomatoes, chopped

1 tsp smoked paprika

4 large eggs 

How To

Heat the frying pan and fry the onions for a few mins.

Tip in the mushrooms with the thyme and cook for 5 mins until softened. Add the tomatoes and paprika, cover the pan and cook for 5 mins.

Poach the eggs in simmering water to your liking.

Serve on top of the hash with a sprinkling of fresh thyme and some pepper.

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