Portabella Mushrooms with Poached Eggs on Rice Buns

 

Screen Shot 2018-06-30 at 18.24.13.pngServes 2, prep time 10 minutes, cooking time 20 minutes

INGREDIENTS
FOR THE RICEBUNS
4 tbsp of oil
250g of cooked rice
2 free-range eggs
(you will need a 9cm frying pan)

FOR THE EGGS

1 litre of water
2 tbs of white vinegar
2 free-range eggs

FOR THE FILLING
2 large portabella mushrooms
2 cheese slices
1 large tomato sliced
Lettuce leaves
1/2 sliced red onion
2 tbsp of mayonnaise

TO SERVE
Lettuces leaves
Gherkins
Sliced red chillies

Screen Shot 2018-07-01 at 18.48.17.pngMETHOD
In a shallow pan bring the water and vinegar to a boil, turn down the heat until the water fizzes. Crack the eggs into a cup, gently pour the eggs into the water and simmer for five minutes. Remove the eggs from the pan and place in a bowl of cold water. Place the rice in a bowl, mix in the eggs, in a mini frying pan heat a tablespoon of oil. Add a quarter of the rice and fry. Turn the rice buns over and cook until they set. Remove from the heat and set to one side. In a griddle pan heat some oil and grill the mushrooms. On a serving board stack the rice bun, lettuce, cheese, red onion, mayo, tomato and mushroom. Top with the second rice bun and serve.

 

 

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