2 tsp oil
200g pack Waitrose Baby Vegetable Stir Fry
2 tbsp half fat crème fraîche
2 tsp Dijon mustard
1 medium essential Waitrose Free Range Egg
1 slice wholemeal bread, toasted
1. Heat the oil in a frying pan and fry the baby vegetables for 3-4 minutes. Add the crème fraîche, 1 tbsp water and the mustard, and cook for 1-2 minutes.
2. Meanwhile, poach the egg in boiling water for 2-3 minutes according to taste.
3. Spoon the vegetables onto the toast, top with the egg and season with pepper.
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