I was having breakfast with some girlfriends one Sunday when one commented how irritated she was when the restaurant wouldn't serve spinach with eggs. Most heartening I thought, and so this recipe is for all breakfast restaurateurs. Your customers want spinach - so please give it to them!
Wash and trim the silverbeet and cut it into small pieces. Bring a large pan of water seasoned with sea salt to boil. Add the spinach and cook for 2 minutes. Drain thoroughly squeezing out any excess moisture. Cover and set aside.
Bring a deep frying pan filled with water to the boil and add 1 tbs vinegar to the water.
Heat the corn oil in a small pan and add the mushrooms and sea salt and sauté for approx 6 - 8 minutes.
Crack the eggs into the pan of water with vinegar and cook for 3 - 5 minutes depending on your liking. Using a slotted spoon carefully remove the eggs and serve over the spinach with the mushrooms alongside.
Serve with toasted sourdough.
Tip: adding vinegar to the boiling water helps to prevent the uncooked egg white spreading across the pan.
Makes 2 servings
| Prep Time: | 5 mins |
| Cooking Time: | 15 mins |
| Ready in: | 20 mins |
Suitable for: |
|
| Breakfast | |
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| Nutritional Information - Per Serve | |
| Kj | 1199 kj |
| Calories | 287 kcal |
| Fat | 20 g |
| Saturated Fat | 4.3 g |
| Total Carbohydrate | 3.8 g |
| Total Protein | 20.5 g |
| Fibre | 6.3 g |
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