Roasted mushrooms with wilted spinach & eggs

Preparation 15 mins | Cooking 20 mins | Serves 4

A delicious dish for an easy week night dinner or weekend brunch.

8 x 100g flat mushrooms, trimmed
2 x 250g stems plump truss cherry tomatoes
Extra virgin olive oil, for drizzling
2-3 tsp Worcestershire sauce
4-5 thyme sprigs, leaves removed
2 tsp olive oil
4 free-range eggs
Toasted sourdough bread and sriracha hot sauce, to serve

Wilted spinach:
1 tbs olive oil
1 garlic clove, finely chopped (optional)
1 bunch English spinach, trimmed, washed and dried* (200g trimmed leaves)
1 tsp lemon juice

*You’ll need about 250g trimmed English spinach leaves. If preferred, use 250g baby spinach leaves.

Step 1 Preheat oven to 200°C fan-forced. Place mushrooms and tomatoes on a large baking tray lined with baking paper. Liberally drizzle with oil and then sprinkle with Worcestershire sauce and thyme Season with salt and pepper to taste. Roast for 15-20 minutes until tender.

Step 2 Meanwhile, to make wilted spinach, heat oil in a large non-stick frying pan over medium heat. Add garlic and cook for a few seconds, add spinach, lemon juice and season with salt and pepper. Toss until spinach wilts. Transfer to a bowl, cover and keep warm.

Step 3 Wipe the frying pan clean with paper towel. Heat 2 teaspoon oil in the pan over medium heat. Crack eggs into the pan and fry for 2-3 minutes until whites set or until cook to your liking.

Step 4 Arrange mushrooms, wilted spinach, eggs, tomatoes and toast on serving plates. Drizzle with sriracha sauce, if liked, to serve.

Good for you ... Flat Mushrooms
Flat 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.