Leek & Lentil Open Faced Sandwich

Ingredients

Ingredients

1 Tbsp (15 mL) canola oil

1 whole leek, thoroughly washed, sliced thinly

2 cups (500 mL) thinly sliced button mushrooms

3⁄4 cup (175 mL) cooked lentils, or canned lentils,drained and rinsed

2 tsp (10 mL) lemon juice

6 whole poached eggs, prepared (or sunny side up, basted, scrambled)

6 slices light rye or whole grain bread, toasted

1/4 tsp (1 mL) salt

1/4 tsp (1 mL) black pepper