Page 10 - JG Performance February 20 Recipe Book

Mushroom hash with poached eggs
INGREDIENTS
11⁄2 tablespoons rapeseed oil
2 large onions, halved and sliced
500 grams closed cup mushrooms, quartered
1 tablespoon fresh thyme leaves, plus extra for sprinkling 500 grams fresh tomatoes, chopped
1 teaspoon smoked paprika
4 teaspoons omega seed mix
4 large eggs
SERVES: 4
TOTAL TIME: 27 Minutes
INSTRUCTIONS
Gently fry the onions in the oil for a few mins, then cover the pan and allow the onions to cook in their own steam for a further 5 minutes.
Add the mushrooms and thyme and cook, stirring frequently until softened.
Next, stir in the tomatoes and paprika, cover the pan and cook for 5 minutes until soft before stirring in the seed mix.
Poach the eggs, then divide the hash between four plates, sprinkle with thyme and black pepper and serve with the eggs on top.
Serve Immediately.
MACROS PER PORTION
CALORIES 283 CARBS 15 FIBRE 6
PROTEIN FATS
15 17
www.jgperformance.co.uk