Cooking for Students Spinach, Mushroom and Garlic Poached Egg Breakfast

Simple Spinach, Mushroom, Garlic and Poached Egg Breakfast

Posted on August 22, 2014 by Angelina Patel

A tasty and simple breakfast that is perfect for vegetarians. If you like Garlic, Eggs, Spinach and Mushrooms, this is a tasty treat for you! Feel free to experiment with the salad ingredients.

What’s in it?

  • 2 Eggs
  • Spinach
  • Mushrooms
  • Garlic
  • Salad: I chose Lettuce, Mixed Leaves, Cucumber, Onions with Caesar Salad Dressing
  • Oil

How’s it made?

  1. Heat the pan and spray with low calorie oil.
  2. Add finely chopped garlic and cook for about 30 seconds.
  3. Add the mushroom and sauté them for about 2 mins.
  4. After that add the spinach in to cook for another 3 mins, constantly string to ensure all the spinach at the top gets cooked, then leave aside.
  5. To prepare the salad, I chopped some mixed leaves, lettuce, cucumber and onions, and mixed it in a bowl.
  6. Then add caesar salad dressing to it and put it aside.
  7. Now to poach the egg, get a pot on low heat with boiling water inside.
  8. Once there are a a few small bubbles in the pan, crack fresh eggs into the pot, and using a spoon makes sure the eggs don’t stick to the bottom of the pot.
  9. Gradually increase the heat over three minutes, once the three minutes are over take the pot off the heat and leave the eggs in the pan for an extra 2 mins.
  10. Finally take the eggs out onto tissue and remove the excess water on top.
  11. To plate up put the salad on first and on the top the spinach and mushrooms, then top with the egg. Serve with a slice of wholemeal bread or croutons.