Sautéed sprouts and mushrooms with poached egg

Instructions

1 Heat olive oil in a medium non-stick frying pan over medium heat. Cook Brussels sprouts and mushrooms for 4–5 minutes, or until soft. Add garlic, chilli flakes and prosciutto; stir until fragrant.

2 Meanwhile pour water into a small saucepan until two-thirds full; bring to the boil. Reduce heat to low. Break egg into a small jug or onto a saucer. Stir water in pan to form a whirlpool and drop egg gently into centre; cook, without stirring, for 3–4 minutes, or until done to your liking. Transfer egg to a plate with a slotted spoon.

3 Place toast on a serving plate and top with sautéed sprouts and mushrooms, and then with egg; season with cracked black pepper and serve.