The Easiest Bank Holiday Brunching that’s perfect for my savoury tooth. It would also make the perfect light dinner, or post-gym meal thanks to the combination of carbohydrates, protein, and healthy monounsaturated fats in this dish.
Serves 1
Ingredients
- 200g mixed mushrooms, roughly torn or chopped
- 2 tbsp extra virgin olive oil
- 1 clove of garlic, finely grated
- 80g baby leaf spinach
- 1 slice of sourdough
- 2 eggs
Method
- Heat a pan with half the olive oil. Tear the mushrooms into the pan and cook for 5-10 minutes till golden and crisp on some of the edges
- Add the garlic and spinach, cooking till just wilted
- Meanwhile toast your bread with some olive oil and poach your eggs to your liking. I cooked mine for 4 minutes to get a runny yolk
- Stack the mushrooms and spinach on the toast and top with the soft poached eggs. Enjoy immediately
