Mushroom Hash with Poached Eggs


This dish combines the earthy flavour of mushrooms with the richness of poached eggs, all tied together with a smoky hint of paprika. It’s the perfect meal to fuel up for the day ahead.


  • 1 ½ tbsp avocado oil
  • 2 large onions, halved and sliced
  • 500g closed cup mushrooms, quartered
  • 1 tbsp fresh thyme leaves, plus extra for sprinkling
  • 500g fresh tomatoes, chopped
  • 1 tsp smoked paprika
  • 4 tsp Omega Seeds Mix
  • 4 large eggs

Method of preparation:

Heat the avocado oil in a large frying pan over a medium heat. Add the onions and cook until soft and beginning to caramelise.

Add the mushrooms and cook until browned and tender. Stir in the thyme leaves.

Add the chopped tomatoes and smoked paprika to the pan. Cook until the tomatoes have broken down and the mixture is a little saucy. Stir in the omega seed mixture.

Make four wells in the mushroom hash. Crack an egg into each well. Cover the pan and cook until the eggs are cooked to your liking.

Sprinkle with extra thyme leaves before serving.

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