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Flat Mushrooms: With Wilted Spinach and Poached Poached Eggs

Flat Mushrooms: With Wilted Spinach and Poached Poached Eggs

This is a delicious dish to start the day; even one that I’d make at lunchtime. Poaching eggs reveals their true freshness: old eggs will splay out in the water whereas the freshest will poach neatly, so make sure you use ones that are as fresh as possible. And that’s the secret – they’re really not hard to cook!
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Breakfast & Brunch, Vegetarian
Servings 2


  • 100% mild and light olive oil spray
  • 2 sprigs fresh thyme
  • 2 large flat mushrooms, stalks removed
  • Pinch of flaked sea salt, such as Maldon
  • Freshly ground black pepper
  • 2 large handfuls baby spinach
  • 2 medium free-range eggs, at room temperature
  • #To Finish#
  • 15g fresh parmesan cheese, shaved with a peeler
  • Few fresh thyme leaves


  • Three-quarter fill a small saucepan with water and bring to the boil.
  • Place a medium non-stick frying pan over a medium heat and spray with olive oil. Add the sprigs of thyme and place a mushroom, stalk side down, on top of each. Press a small flat pan lid directly onto the mushrooms, leaving there so they have a little weight. Cook for 4 minutes then remove the pan lid and turn the mushrooms over.
  • Season the just-cooked side with salt and pepper and cover the mushrooms with spinach leaves, filling the pan. Continue to cook uncovered for a further 4 minutes or until most of the water has evaporated, now discard the thyme sprigs.
  • Crack the eggs into the boiling water and simmer for 2 minutes or to your liking; remove with a slotted spoon onto kitchen paper to drain.
  • Serve each mushroom on a warmed plate, filled with wilted spinach and top with a poached egg. Season with salt and freshly ground black pepper and cover with parmesan shavings and a few thyme leaves.
Keyword Diet Recipes, Vegetarian