Poached Eggs with Spinach & Button Mushrooms


  • 1 large free range egg
  • 1 teaspoon of light vinegar (rice, white wine or apple cider)
  • 1/2 medium onion, chopped
  • 1/2 cup of sliced button mushrooms
  • 1 tomato, chopped
  • 200g (1 cup) of spinach, chopped
  • 2 slices of premium sourdough bread
  • Olive oil spray
  • Salt and pepper to taste
  • 1 teaspoon of fresh chives


  1. Bring water to a high simmer in either a deep frypan or saucepan. Add 1 teaspoon of vinegar.
  2. In a separate fry pan, spray lightly with oil and heat. Sauté the onion and mushrooms for 2 minutes over medium heat, stirring frequently. Add tomato, spinach, salt and pepper and sauté for another 2 to 3 minutes. 
  3. When water comes to a high simmer, add cracked egg. Poach for about 5 minutes, or until whites are firm. Remove from water and place over spinach and vegetable mixture. Garnish with fresh chives and serve with toast. 

Note: To increase the protein content of this meal poach additional egg whites. You can also add 1/4 avocado on the side for healthy fats. 

Serves 1

Leave a comment

Please note, comments must be approved before they are published