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!
- 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.