#loveyourleftovers. Our go-to for Sunday brunch! This classic recipe ticks all the boxes — healthy, creamy, tasty and ready in no time at all. Our Fresh Start twist swaps out cream for yoghurt, as well as increasing the veggie serving, creating a nutritious and lower calorie alternative.
¼ brown onion, finely diced
½ clove garlic, finely chopped
125g button mushrooms, thinly sliced
½ courgette, grated
2 tbsp water
1 tbsp yoghurt
1 slice grainy bread, toasted
1 egg, poached or soft-boiled (optional)
1 lemon wedge (optional)
1 tablespoon chopped, fresh herbs
1. Heat 1/4 tsp oil a fry-pan on medium heat. Add onion and garlic to pan and cook, stirring occasionally, for 3–4 minutes, until softened.
2. Add mushrooms, courgette and water and cook a further 4–5 minutes, until softened.
3. Remove pan from heat, allow to cool for about 1 minute then stir through yoghurt and season to taste.
Spoon onto toast, top with a poached or soft-boiled egg (if using), squeeze over lemon juice and sprinkle over fresh herbs.
Energy (kJ): 797
Energy (Cal): 191
Carbohydrate (g): 18.4
Protein (g): 14.9
Fat (g): 5.0
Saturated Fat (g): 1.3
Sugars (g): 4.8
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