Good Housekeeping (UK)


Looking for some single or double dinner inspiratio­n? Whether you want something hearty on the table in a flash or have time to slowly simmer, we have the recipes for you

- Photograph­y ALEX LUCK

Tasty food for small households

Speedy Mushrooms on Crumpets

This super-quick supper also doubles as a wonderful brunch.

Hands-on time 15min. Cooking time about 10min. Serves 1

15g butter

1 small garlic clove, crushed ½tsp dried thyme

125g mixed exotic mushrooms, ripped if large

1 medium egg

1tbsp brandy, optional Large handful baby spinach 2tbsp crème fraîche 2 crumpets, toasted

1 Bring a small, deep pan of water to the boil. Melt the butter in a medium frying pan over medium heat. Add the garlic and thyme to the frying pan and sizzle for 10sec, then turn up heat to high and add the mushrooms. Fry until golden and any liquid in the pan has evaporated, about 5min.

2 Meanwhile, poach the egg. Reduce the water pan to a simmer and swirl to create a whirlpool. Crack the egg into a ramekin or coffee cup, then neatly pour the egg into the centre of the whirlpool. Poach for 4min, or until the white feels firm but the yolk remains soft when lifted out with a slotted spoon. Drain on kitchen paper.

3 Add brandy, if using, to the mushrooms and bubble for 10sec. Stir in spinach, to wilt, followed by crème fraîche. Check seasoning. Serve mushrooms on freshly toasted crumpets, topped with poached egg and freshly ground black pepper.

PER SERVING 541cals, 17g protein, 30g fat (17g saturates), 40g carbs (4g total sugars), 6g fibre

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