Poached Eggs with Spinach and Mushrooms
Ingredients:
2 portobello mushrooms
2 medium eggs
50g of baby spinach leaves
2 small butter slices
Method:
Preheat the oven to 180C Fan. Arrange the mushrooms in a small roasting tin, trunk side up. Put a small slice of butter on each mushroom and roast for 20 mins.
Cook the spinach in a small pan with a drop of oil. You want the spinach to wilt (no more than a few mins).
Bring a wide shallow pan/wok of water to the boil. When the mushrooms have 3 mins left, and the water is boiling furiously, break the eggs into the pan, spaced well apart, then take the pan off the heat. The eggs will take about 5 mins to cook.
Assemble - on top of a mushroom, add some spinach and then a poached egg. Serve immediately.