Creamy mustard mushrooms on toast with a glass of juice

2 of 5-a-day breakfast brunch healthy breakfast mushroom on toast quick quick breakfast summer vegetarian breakfast

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Ingredients

1 slice wholemeal bread

1 ½ tbsp light cream cheese

1 tsp rapeseed oil

3handfuls sliced, small flat mushrooms

2 tbsp skimmed milk

¼ tsp wholegrain mustard

1 tbsp snipped chives

150ml orange juice freshly squeezed or from a carton

Method

Toast the bread, then spread with a little of the cheese (don’t use butter).

Meanwhile, heat the oil in a non-stick pan and cook the mushrooms, stirring frequently, until softened. Spoon in the milk, remaining cheese and the mustard. Stir well until coated. Tip onto the toast, top with chives and serve with the juice.