Sunday, 6 October 2013

Sunday Brunch

Daylight savings started yesterday in Melbourne and after a bit of a Sunday sleep in, breakfast quickly turned into brunch, lunch became afternoon tea and I ran terribly late with dinner.

As breakfast was so late I decided to cook a yummy brunch for the family.

Poached Eggs with Wilted Spinach
and Thyme Mushrooms

 
Ingredients (Serves 2)
1 tsp white vinegar
2 tbsp flaxseed oil or olive oil
4 field mushrooms or equivalent, sliced
3 sprigs of lemon thyme, leaves removed
1/4 cup verjuice
100g bag of baby leaf spinach
4 slices ham off the bone or bacon
2 eggs
2 slices chunky bread (eg sourdough)
Method
 
1. Heat oil in non-stick frypan over medium heat. Add mushrooms and thyme leaves and cook, stirring for 3-4 minutes. When the mushrooms are soft add verjuice and stir to combine. Transfer to a bowl to keep warm.
 
2. Return pan to the heat, cook the ham/bacon for 2 minutes each side or until golden around the edges.  Transfer to plate to keep warm.
 
3. Fill a small frypan with water. Bring to the boil and then add the vinegar. Break an egg into a bowl. Reduce to a simmer and gently slide the egg into the water and cook for 3 minutes. Remove with a slotted spoon. Repeat with remaining eggs.
 
4. While the eggs are cooking toast the bread and gently panfry the spinach until slightly wilted.
 
5. Cut the toast in half and place onto plates with ham, mushrooms and spinach. Top with eggs and season with salt and pepper to serve.  
 

 

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