Recipe

Recipe

Breakfast recipes for Hearty Oats Bread.

Serves 1

What you need

 

125g mixed mushroom eg chestnut, mini portabella, sliced, baby button mushrooms, left whole

1 tsp (5ml) fresh lemon juice

1 clove garlic, crushed (optional) 

2 slices Hovis Hearty Oats bread

2 tbsp (30ml) half-fat crème fraîche

1 tbsp (15ml) freshly chopped parsley

How to make it

 

1. Mist a small non- stick frying pan with low fat cooking spray and add the mushrooms. Cook for 5-6 minutes until golden, stirring occasionally until all the liquid has evaporated. Add the garlic if using and cook for 1 minute.

2. Meanwhile toast the bread and cut into triangles.

3. Stir the lemon juice into the mushrooms and cook for 1 minute. Season with a little salt and freshly ground black pepper. Remove from the heat and stir in the crème fraîche to heat through. Spoon the mushrooms over the toast and serve immediately sprinkled with the freshly chopped parsley.

Per serving

298 Calories, 3.2g Sugars, 8.3g Fat (of which 4g Saturates) 6.5g Fibre, 0.98g Salt*

 

*Recipe nutrition information is calculated and based on average servings.