After my last Stuff On Toast post my mum sent me a text message saying “OMG Alice, I’ve been making scrambled eggs wrong for the last 40 years!” (though she probably didn’t say OMG as she is part of the generation that thinks LOL means Lots Of Love) So I have decided to dedicate this recipe to her, as she originally taught me about the brilliant combination of spinach, mushrooms and an egg.
She uses those ingredients in a lovely gnocchi dish that she makes regularly, but for those days when boiling up gnocchi seems like one step too far I find it just as nice to have this on a good slice of toast. You can even have it without the toast if you’re feeling, like, super healthy or something. But the last time I did that I had to have four hobnobs two hours later, so it’s not recommended.
- 1 piece of bread, toasted
- 1 Handful of mushrooms, chopped
- 20g butter
- 2 Handfuls of washed spinach
- 1 egg
- Start by putting your mushrooms on in a saucepan with the butter, melted. Use a bit less butter if you aren’t feeling as sinful as me.
- Boil the water ready for your poached egg. I find the Delia Smith method pretty foolproof (egg in frying pan of simmering water, simmer for one minute, turn heat off, let them sit in water for 10 minutes).
- When the mushrooms are nearly done throw in the spinach and pop the toast in the toaster.
- Butter toast and serve with mushrooms and spinach on top. Put poached egg on the pile of yumminess… season with a touch of salt.
More Stuff On Toast:
- Perfect Scrambled Eggs