Poached Egg on Spinach and Mushroom

The combination of this recipe provides high quality protein from the eggs, and plenty of phytonutrients from the onions and spinach. What a good way to start your day.

Ingredients:

• 4 medium-sized portabella mushrooms
• 1 tbsp butter
• 4 slice large onion rings
• 4 large eggs
• 3 cups baby spinach leaves
• 2 tsp pesto
• salt to taste

Method:

1. Preheat oven to 400°F (200°C).
2. Arrange mushroom (bottom side up) in a small roasting tin, divide the butter equally on top of each mushroom. Roast in over for 15 minutes or until golden brown. Turned off heat. Drain the liquids to a frying pan. Keep the mushroom covered and keep warm in the oven.
3. In a medium size frying pan, add 1-inch water, bring to boil.
4. Add in one onion ring; break an egg inside the ring. Repeat 3 more times. Turn off heat and let the eggs sit in the hot water and cook 6 more minutes.
5. Heat up the mushroom liquids, add the spinach, stir-fry for about 30 seconds until the spinach is beginning to wilt.
6. Place the mushrooms on warmed plate. Top each with some spinach, one onion ring, a poached egg and ½ tsp of pesto.
7. Serve with Ezekiel or Rye toast.

Serves 2-4

© Copyright 2014 Michael Lam, M.D. All Rights Reserved.