Mushroom Hash With Poached Eggs

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mushroom hash with poached eggs

A different way to enjoy poached eggs

Serves 4 people


  •  1½ 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 


  • 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.


  • CALORIES 283
  • PROTEIN 15g 
  • CARBS 15g
  • FATS 17g
  • FIBRE 6g

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