Creamy Mushrooms, Pea Shoots & Poached Egg Toast

You Will Need

  • 1 bag of Morrisons The Best Pea Shoots, Purple Radish & Garlic Chives Salad or 70g of pea shoots
  • 200g wild mushrooms – remove ends off stalks and any soil compost
  • 1 tbsp extra virgin olive oil
  • 100 – 125ml crème fraiche
  • 2 eggs
  • 2 large slices of sourdough bread
  • 2 tsp vinegar
  • Freshly ground black pepper and pinch of salt


Mushrooms on toast is a hearty savoury dish that can be done in almost no time. Yummy breakfast, lunch, tea, dinner or late snack loaded with serious ingredients for serious appetites – the choice is yours!



  1. Heat the olive oil in a frying pan and gently fry the mushrooms for 6 – 8 minutes until tinged with brown and softened, stir through the crème fraiche.
  2. Meanwhile, half-fill a deep saucepan with boiling water and set it on the stove at a slow simmer. Add the vinegar. Break each egg into a teacup, make a whirlpool and slip it gently into the middle of the pan. Poach for 3 minutes, depending on the size of your egg, or until the white is cooked and the yolk is still quite runny.
  3. Toast the sourdough slices and divide the sautéed mushrooms between the 2 slices. Place on a good handful of the salad over the mushrooms and top with the poached egg.
  4. Season with freshly ground black pepper and a pinch of salt. Serve with the rest of the salad

Prep time: 15 minutes                                                                                                            Difficulty: Easy
Serves: 2