So many people save the good china and their best recipes just for company. As a life-long dieter, I’ve learned that I’m as deserving as any guest who comes to my door. I am willing to make a big deal out of every meal — even if I’m only cooking for one.
This breakfast is healthy, tasty and very elegant. Get out the good china and treat yourself and maybe someone else!
|Poached eggs with spinach and mushrooms||
- 1 piece whole wheat bread, toasted
- 1 large egg
- 6 baby spinach leaves, fresh
- 1 tsp olive oil
- 1 tsp salted butter
- 1 small shallot, finely diced
- 1 clove garlic, finely diced
- 1 cup button mushrooms
- 1 cup shiitake mushrooms
- 1 tbls cider vinegar
- a sprinkling of sea salt and parmesan cheese
- Heat olive oil and butter over medium low heat in a medium saute pan.
- Add shallot and garlic to the pan. Saute until just softened. You don’t want any color or carmelization yet.
- Add mushrooms and spread into a single layer. Allow these to carmelize over 6-10 minutes.
- Heat water in a medium saucepot to boiling. Reduce the heat and add 1 tablespoon cider vinegar. You want the water to simmer slightly (steam and a few bubbles).
- Crack the egg into a custard cup (or you can put it right into the water if you’re really good at this). Gently pour the egg into the hot water. Use a slotted spoon to gently move the egg to the center of the pan. The vinegar will help it hold together. Leave the egg to cook for 2 minutes.
- Toast the bread. Place the spinach leaves on top of the toast.
- Gently remove the egg from the water and place it on a paper towel to drain. Use the paper towel to roll the egg one time to remove excess water. Then transfer the egg to the toast on top of the spinach leaves.
- Spoon the mushroom mixture on top of the egg. Gently sprinkle with sea salt and parmesan cheese.