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Poached egg with spinach, portabello mushroom and vine tomatoes

Fork Poached egg with spinach, portabello mushroom and vine tomatoes

Cooking time: 10

Preparation: 5 minutes

Cooking: 10 minutes

Serves: 1


Fork



A great way to start the day…

Ingredients:

  • salt and pepper
  • 1 large portobello mushroom
  • 1 small vine of cherry tomatoes
  • oil for spraying
  • 1 Bird Bros egg
  • ½ tbsp white wine vinegar
  • 100g young spinach leaves
  • pinch of nutmeg
  • snipped chives

Method:

  1. Season the mushroom and tomatoes, spray with a little oil and place under a hot grill for 5 minutes.

  2. Poach an egg. For the perfect poached egg boil a large pan of lightly salted water and keep at a simmer over a gentle heat. Crack a medium egg into a cup. Swirl the simmering water, add ½ tbsp white wine vinegar to help the white coagulate, then gently add the egg. Poach for 2-3 minutes or until set to your liking; remove from the pan with a slotted spoon and set to dry on kitchen paper.

  3. Meanwhile, wilt the spinach in a saucepan, drain well and add a pinch of nutmeg.

  4. Serve mushroom, tomatoes and egg on a bed of spinach and garnished with chives.

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