Poached Eggs with Spinach and Mushrooms
Poached eggs served on a bed of spinach and Versilfood mushrooms: simple in the basic version and more refined in the gourmet one.
Ingredients
- 2 eggs
- 150 g Versilfood sliced Champignon mushrooms
- 200 g fresh or frozen spinach
- 2 slices of toasted bread
- Extra virgin olive oil to taste
- Salt and pepper to taste
- White wine vinegar to taste
Preparation
- Preparation of spinach: If fresh, wash thoroughly; if frozen, use directly from frozen. Sauté in a pan with a drizzle of oil and a pinch of salt for 5–6 minutes, until wilted and well dried.
- Preparation of mushrooms: In a second pan, heat the frozen Versilfood sliced Champignon mushrooms and cook over medium heat until very hot.
- Preparation of bread: Toast the slices of bread in a pan or oven until golden.
- Preparation of poached eggs: Bring a saucepan of water to a boil, add a spoonful of vinegar, and lower the boil slightly. Crack an egg into a cup, create a gentle vortex in the water with a spoon, and pour the egg into the center. Cook for about 2–3 minutes, then remove with a slotted spoon; repeat with the second egg.
- Plating: Place the toasted bread slices on plates, cover with the spinach, add the mushrooms, and lay a poached egg on top of each. Season with a drizzle of oil and pepper to taste.
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