Poached Eggs with Sautéed Mushrooms & Spinach Breakfast Print this recipe Details Serves: 1Number of ingredients: 7To prep: 5 minutesTo cook: 6 minutesDifficulty: Easy Nutrition per servingKilojoules: 1272Calories: 304Protein: 25.6gFat: 19.5gSaturated Fat: 3.8gCarbohydrates: 1.1gCarbohydrates per 100g: 0.4gFibre: 9.7gSodium: 484mgPotassium: 915mg Ingredients 2 eggs 1 cup mushrooms, sliced (button or Swiss brown) 1 cup baby spinach leaves 1 teaspoon olive oil 1 teaspoon vinegar Salt & pepper to taste 1 slice low carb bread, toasted* Method Heat olive oil in a pan, add mushrooms, cook for approximately 5 minutes until golden. Add spinach, cook until just wilted. Season with salt & pepper. Set aside and cover. Bring a pot of water to a gentle simmer (not boiling) and add vinegar. Crack each egg into a small bowl. Swirl the water, gently slide in the eggs one by one. Cook for about 3 minutes for a runny yolk or longer for firmer. Remove with a slotted spoon and drain on kitchen paper. Serve poached eggs over the mushrooms & spinach.
