Garlicky mushrooms and eggs on toast for winter vitamin D

Sunlight is limited in UK winters, which reduces vitamin D synthesis; this recipe pairs mushrooms and eggs (with an optional smoked salmon addition) on sourdough to bring together natural dietary sources of vitamin D.

Many people in the UK get too little vitamin D in winter because sunlight is scarce from about October to April. Vitamin D is important for bone health, cognition and immune function, and some foods contain more of it than others. Eggs and oily fish are among the richer natural sources, and some mushrooms produce vitamin D when exposed to UVB light. The author notes fortified foods such as milk and cereals are also sources and offers a simple recipe that layers these vitamin D–containing ingredients. Recipe at a glance: - Ingredients listed include 4 slices of sourdough, 4 free-range eggs, 500g mushrooms and about 4 tablespoons of Boursin, with olive oil, salt and black pepper; smoked salmon is mentioned as an optional addition. - Mushrooms were wiped clean, stalks trimmed and roughly sliced before cooking. - The mushrooms were fried in olive oil with salt and pepper for about 10 minutes until liquid evaporated and they turned golden. - Eggs were simmered for 6½ minutes, then cooled under cold water and peeled. - Two heaped tablespoons of Boursin and a splash of water were stirred into the mushrooms over low heat to form a silky sauce. - The finished dish was described as sourdough toasted and buttered, topped with the mushrooms and finished with halved eggs and a grind of black pepper. Summary: The recipe is presented as a quick, inexpensive winter dish that brings together several foods that can contain vitamin D. Undetermined at this time.