Weekends are my favourite, not just because I get to sleep in a bit, but because I also get to be a little more creative in the kitchen for breakfast. Most mornings I eat some yogurt and granola and run out the house, but not Fridays or Saturdays. These are the days I rest and find myself being refreshed and creative… this recipe is an outcome of one of these mornings.
If you are looking for something easy and delicious for breakfast, lunch, or even brunch, I have this is the perfect recipe for you!
I have not yet mastered how to cook the perfect poached egg with just boiling water, vinegar, and a spoon, so I am going to share with you the easy/shortcut way to get the perfect poached egg every time! … Are you ready?
TADAH!! Cling Film!… Thank you very much Jamie Oliver for the idea and making my life easier!
Poached Egg w/ Creamy Mushroom Spinach
Prep Time: 10 min
Cooking Time: 15 min
Total Time: 25 min
1 small Onion (sliced)
500 g Spinach
1 large Portobello Mushroom (cut in half and sliced)
300 ml Single Cream
Salt and Pepper
Step 1: Half fill a medium sauce pan with water and bring to a boil
Step 2: Tear off sheets of cling film (same amount as eggs you will be cooking), approximately 35 cm long. Take out either a ramekin or small teacup and lay one cling film sheet over it and push inside. Spread olive oil over cling film inside your ramekin. Crack egg inside and season with salt, pepper, and mixed herbs. Gather cling film hanging outside the cup and tie in a knot
Step 3: Place eggs in boiling water and lower to a gentle simmer. Leave for 5 minutes and then drain water
Step 4: Meanwhile in a large non stick pan heat 1 teaspoon of olive oil on medium heat, add onions, and salt and pepper to taste. Once onions are soft add single cream.
Step 5: Once single cream begins to bubble lower heat and add spinach and mushrooms. Stir in cream until spinach shrinks
Step 6: Serve up spinach and mushroom and remove poached egg from the cling film and place on top to create a gorgeous dish!
Enjoy and let me know how you get on!
Cooking with Love,