Well the planned flight East didn’t eventuate. The weather is just too bad. Low cloud, rain all the way. So a lazy brunch instead.
I opted for spinach topped with a poached egg. And mushroom and poached egg was my partners choice.
Great way to start the day!
Ingredients
- 3 eggs
- 1 tablespoon vinegar
- Baby spinach leaves
- 1 large field mushroom (or flat mushroom)
- 3 slices multigrain bread
- Butter
- Gravox
- Salt & pepper
Method
In a small saucepan melt a tablespoon of butter over low heat then add the chopped mushroom, a dash (couple of tablespoons) of water and about ½ teaspoon of gravox. Stir well over the heat then leave it to gently cook while you get everything else ready.
Wipe omelette pan out with a little butter. Put the kettle on to boil.
Put a double handful or two (I like spinach) of baby spinach leaves in pan. Put pan on the heat. Cover with boiling water. Give it a sec then take the spinach out. I just use tongs and put the spinach on a plate to keep warm.
Then top the pan up with boiling water, add the vinegar and a pinch of salt and bring it to a very slow boil. Add each egg carefully.
While the eggs are cooking put the bread in the toaster. I’m fussy and run the toaster empty while I’m putting the eggs in the pan. This way it’s already hot and makes better toast.
Butter the toast. For me I put the spinach on one piece and top it with one of the eggs. The other serve has two pieces of toast. One with the mushrooms and one with an egg. Easy and we’re both happy.
