Ingredients
1 medium slice of bread
1 teaspoon low fat spread
1 large flat mushroom
1 tomato halved
Low-fat cooking spray
1 egg
Method
Preheat the grill to medium. Lightly spread the bread with low-fat spread on both sides. Use an 8cm (3¼ inch) cutter to stamp out a disc from the slice of bread, but don't remove the bread disc from the centre of the slice yet. Heat a lidded non-stick frying pan.
Place the mushroom and tomato halves on the grill pan and spray with the low-fat cooking spray. Grill for 6-7 minutes, turning over the mushroom halfway through the cooking time.
Meanwhile, spray the frying pan with the cooking spray. Separate the disc from the bread slice and add both to the pan. Fry for 3 minutes over a medium heat until the bread is crisp and golden on the bottom.
Flip both pieces of bread and then break the egg into the hole in the slice of bread. Cover the pan and cook gently for 3 minutes, or until the egg is cooked to your liking.
Serve the toasted bread and egg on a warmed plate with the mushroom on top of the toasted bread circle and the grilled tomatoes.
Chef: Weight Watchers
Programme:
