Poached eggs with spinach and mushrooms

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poached eggs

poached eggs

This recipe serves four and is a great brunch recipe the whole family will love. It is quick and simple to make but tastes delicious.

Ingredients

1-2 large eggs per person (depending on how hungry your little ones get)
1-2 Slices of wholemeal bread per person
Young leaf spinach (300g)
Mushrooms, cut into small chunks or slices (150g)
Cheddar cheese, grated
Butter
Olive oil
Pepper

Method:

  • Poach the eggs for 3-5 minutes depending on desired consistency, checking the tops with a knife every so often.
  • Meanwhile, wilt the spinach in a pan and stir occasionally so it doesn’t get stuck to the sides.
  • Also place the bread under a grill.
  • Once the bread is toasted on one side, scatter the mushrooms on top of the bread and drizzle a little olive oil on top.
  • Put back under the grill for a minute or so.
  • When the toast, eggs and spinach are done, take the eggs and serve on top of the toast (run a knife around the edge of the poaching dish and it should just slide out).
  • Strain the spinach with a wooden spoon and serve on the side of the plate.
  • Sprinkle some grated cheese on top and season to taste with pepper.

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