Poached Egg with Spinach, Mushrooms and Basil Pesto

Poached Egg with Spinach, Mushrooms and Basil Pesto

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This lovely breakfast meal of poached eggs with mushrooms, spinach and basil pesto is perfect if you want to go meat free or if you are a vegetarian. It is a lovely idea if you want to do something different than the classical English Breakfast. If you like poached eggs, then I can definitely recommend Eggs Benedict with Ham. The classical one. The poached eggs with mushrooms, spinach and basil pesto could also be a lovely idea if you own a coffee shop or cook for the coffee shop.

Welcome to Smoking Chimney, where my passion for cooking, creating recipes, and writing about food comes to life. Explore a collection of mouthwatering recipes, culinary adventures, and insightful articles that will tantalize your taste buds and inspire your culinary journey. But that's not all! I invite you to also visit my new website, https://iwanross.com, where I celebrate my achievements as a writer. It's there that I share captivating stories, showcase my literary works, and delve into the art of storytelling. Join me on this flavorful and literary adventure, where recipes and words intertwine to create a truly immersive experience.

Serves: 2 Prep time: 15 Minutes Cook time: 15 Minutes Ready in: 30 Minutes

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Nutrition: Calories 759 Carbs: 30g Protein: 33g Fat: 57g

Ingredients:
15 ml white vinegar
2 eggs, for poaching
2 Tablespoons olive oil
200 g button mushrooms, thinly sliced
1 garlic clove, peeled and finely chopped
200-250 g spinach, washed and dried
3 Tablespoons basil pesto (45 ml)
2 slices rye or sourdough bread, toasted
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Instructions:
1
VEGGIE, PESTO AND TOAST PART:
Start with this part first, and keep aside.
2
When the eggs are close to poached, heat this quickly up again.
3
Heat the olive oil on medium heat and fry the mushrooms, together with the garlic clove for 4-5 minutes until cooked.
4
Add the spinach and cook for another 2 minutes until wilted.
5
Place the bread in the toaster and start up the toast.
6
Butter once toasted.
7
EGGS:
Add the vinegar to a pot filled up to the top with hot water and boil until boiling point.
8
Gently slide each egg into the water.
9
Spoon some water over the egg whites of the eggs while it is cooking- it will keep the eggs in shape.
10
Simmer for 4 minutes or more until the eggs are cooked in the stage you want it: soft, medium or hard.
11
Use a slotted spoon to remove the egg from the water and allow the water to drain from the egg by placing the eggs on kitchen towel to drain.
12
ASSEMBLING:
Place 1 slice of buttered toast in a plate.
13
Divide the pesto into two portions and spread ½ of each portion or more, onto the toast.
14
Followed by the poach egg.
15
Serve the mushroom and spinach on the side or if preferred, add it on top of the pesto toast and top with the poached egg.
16
Garnish.
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Rating:

4.73

4.73 from 484

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