Poached eggs with vegetables

Today's recipe is very light, because the egg is not fried, and the vegetables give it a tasty flavor.

Ingredients for 2 servings:

- 2 eggs

- 2 carrots

- 1 can of mushrooms

- ½ onion

- Salt

- Black pepper

Recipe:

- Wash the carrots, peel and cut them into strips.

- Slice the mushrooms and onion into strips.

- Fry in a pan with a little oil the onion, carrots and mushrooms until they are golden.

- In a saucepan heat water to boiling.

- Meanwhile, place some tracing paper over a small bowl, pour in a teaspoon of oil, raw egg and a pinch of salt.

- Wrap the egg with plastic wrap and tie a knot so it does not open.

- Repeat with the other egg.

- When the water starts boiling, put the two eggs wrapped in plastic wrap and leave for 4 minutes. (If you like your eggs underdone, let 3 ½ minutes).

- When the vegetables are golden, place them on the plate where you are going to serve.

- Unwrap and place the eggs over the vegetables.

- Sprinkle some black pepper on top.

Bon appétit!