Poached egg on a mushroom, sundried tomato and greens nest

Serves 1

This breakfast dish is so full of flavour, perfect for those mornings where you just want  to start your day with something a bit more exciting!


-Two eggs

-A splash of vinegar or white whine vinegar

-A handful of rocket

-A handful of spinach

-Three sundried tomatoes

-A teaspoon balsamic vinegar

-A handful mushrooms

-A teaspoon coconut oil

-A pinch of pepper


  1. Heat the oil in a frying pan on a medium heat, then chop up your mushrooms and sundried tomatoes, add to the pan and fry until the mushrooms start to brown.
  2. Bring a small pan of water to the boil and add a splash of vinegar or white wine vinegar. Stir the water to create a whirlpool effect and then crack the eggs gently into the middle and pop a timer on for two minutes.
  3. Add a splash of balsamic vinegar to the frying pan and fry until it seems to disappear. then add the spinach and stir for around 3o seconds.
  4. Make a bed of rocket on a plate, then add the frying pan’s contents into the middle. Top with the poached eggs and finish with a sprinkle of pepper to taste.




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