Photo from bbcgoodfood.com
With this nutritious brunch recipe, you can get three of your five-a-day before noon. Mushrooms are high in zinc, an important nutrient for maintaining healthy skin.
INGREDIENTS
1 1/2 tablespoons rapeseed oil
2 large halved and sliced onions
500g closed cup quartered mushrooms
1 tablespoon fresh thyme leaves, plus more for sprinkling
500g chopped fresh tomatoes
1 tablespoon smoked paprika
4 tsp omega seed blend
four large eggs
MUSHROOM HASH WITH POACHED EGGS RECIPE
1. In a large nonstick frying pan, heat the oil and fry the onions for a few minutes. Cover the pan and cook the onions in their own steam for 5 minutes more.
2. Cook, stirring frequently, for 5 minutes, or until the mushrooms are softened. Cover the pan and cook for 5 minutes, or until the tomatoes and paprika are pulpy. Stir in the seed mixture.
3. If you're making this as part of our two-person Summer Healthy Diet Plan, poach two of the eggs to your liking in lightly simmering water. Serve with a sprinkling of fresh thyme and black pepper on top of half the hash. Chill the remaining hash until ready to reheat in a pan with freshly poached eggs another day. If serving four people, poach all four eggs, divide the hash among four plates, sprinkle with thyme and black pepper, and top with the eggs.