Mushrooms & spinach with poached eggs

Prep 20 mins | Cook 10 mins | Serves 4

1 tbs olive oil
400g Swiss brown button mushrooms, trimmed and sliced
1 garlic clove, finely chopped
14 cup chicken stock
2 sprigs thyme
4 free range eggs, at room temperature
4 thick slices sourdough bread, cut on the diagonal
40g baby spinach leaves

STEP 1 Heat oil in a medium frying pan over medium heat until hot. Add mushrooms and garlic and cook, stirring occasionally for 5 minutes until mushrooms just soften. Add stock and thyme, reduce heat and gently simmer, stirring occasionally, for 5 minutes or until mushrooms are just tender. Keep warm.

STEP 2 Meanwhile, bring a large frying pan of water to the boil over medium high heat. Break an egg into a small dish, gently ease egg into the water. Repeat using remaining eggs. Cook for 2-3 minutes until the egg white sets and yolk is runny. Gently remove eggs with a slotted spoon and drain on a plate lined with paper towel.

STEP 3 Toast bread. Place toast on serving plates, top each slice with spinach, mushrooms and a poached egg. Season with salt and pepper to taste and serve.

Good for you ... Swiss Brown Mushrooms
Swiss Brown Mushrooms

Fresh mushrooms differ from vegetables in that they supply mainly B group vitamins rather than contributing vitamin C and carotenoids (which are converted in the body to vitamin A)

They are a source of riboflavin (vitamin B2) and niacin, both of which contribute to the normal release of energy from food. They are also a source of the B vitamins pantothenic acid and biotin which both contribute to normal metabolism of fat.

A source of selenium, a mineral which contributes to the maintenance of hair and nails and the way the body uses iodine in its production of thyroid hormones.