Roasted mushrooms with ginger and poached eggs

Roasted mushrooms with ginger and poached eggs

A super speedy supper that satisfies - the richness of the roasted mushrooms is gently elevated with a sweet, sour and fiery dressing. Jasmine rice can easily be swapped for another variety, such as Essential Basmati, or another grain if preferred.

    • Serves2
    • CourseLunch
    • Prepare5 mins
    • Cook15 mins
    • Total time20 mins
    • 700g mixed mushrooms (such as Essential Cup, chestnut, portobellini), large ones halved or quartered
    • 2 tbsp Essential Sunflower Oil
    • 120g jasmine rice
    • 1 tbsp light soy sauce
    • 15g piece ginger, peeled and very finely shredded
    • tsp Chinese rice vinegar
    • 2 tsp Essential Clear Honey
    • 1 tsp toasted sesame oil
    • 2 Essential White Eggs
    • Chopped chives, to serve