Poached Eggs, Wilted Spinach and Mushrooms
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Makes: 2 portions
Preparation Time: 20 mins
Cooking Time: 15 mins
Ingredients
2 Tbsp extra virgin, cold pressed olive oil
1-2 large garlic cloves, finely chopped
250g fresh Shiitake or Swiss Brown mushrooms, sliced
1 Tbsp fresh parsley, chopped
1 Tbsp fresh coriander, chopped
4 large organic eggs
1 bunch spinach (about 10 leaves), roughly chopped
Salt and pepper to taste
Method
1. Heat the olive oil in a small pan over medium heat.
2. Add garlic and mushrooms to pan and cook until soft (approximately 4 minutes), stirring occasionally.
3. Stir in parsley and coriander at end of cooking and season with some salt and pepper
4. Meanwhile, in a larger pot, add water and bring it to the boil.
5. Add the eggs, one at a time to poach in the water.
6. Stir the water around the eggs continuously (otherwise they may stick to the pan and break) until the eggs are cooked - this should take about 4-5 minutes, depending on how much of the yolk is to stay soft and runny (choose less time for a more runny yolk, but ensure the white part is adequately cooked).
7. Add the chopped spinach to a pan which has had a few tablespoons of water added.
8. Season the spinach with salt and pepper and cover the lid on low to medium heat - this will allow the spinach to steam.
9. Check the spinach after about 4-5 minutes, as it should be cooked by then.
10. Serve with wilted spinach covered with the mushrooms and then add the eggs on the side.
11. Serve with toasted bread and freshly squeezed juice.
This is a perfect breakfast for the weekend or any day that there is enough time to have a leisurely breakfast.
Nutrition Information
| Amount | % Daily Value |
|
| Calories | 338 | 16.9% |
| Calories from fat | 125 | 36.0% |
| Total fat | 23.8 g | 43.3% |
| Saturated fat | 5.0 g | 45.6% |
| Cholesterol | 423 mg | 100% |
| Sodium | 756 mg | 31.5% |
| Carbohydrate | 19.2 g | 8.5% |
| Dietary fibre | 3.4 g | 11.3% |
| Sugars | 5.4 g | n/a |
| Protein | 15.5 g | 10.3% |
