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ROASTED MUSHROOMS WITH WILTED SPINACH & EGGS

Ingredients

  • Prep 15 mins
  • Cook 20 mins
  • Serves 4

A delicious dish for an easy week night dinner or weekend brunch.

    • 8 x 100g flat mushrooms, trimmed
    • 2 x 250g stems plump truss cherry tomatoes
    • Extra virgin olive oil, for drizzling
    • 2-3 tsp Worcestershire sauce
    • 4-5 thyme sprigs, leaves removed
    • 2 tsp olive oil
    • 4 free-range eggs
    • Toasted sourdough bread and sriracha hot sauce, to serve

Wilted spinach:

    • 1 tbs olive oil
    • 1 garlic clove, finely chopped (optional)
    • 1 bunch English spinach, trimmed, washed and dried* (200g trimmed leaves)
    • 1 tsp lemon juice

*You’ll need about 250g trimmed English spinach leaves. If preferred, use 250g baby spinach leaves.

Directions

  • STEP 1 Preheat oven to 200°C fan-forced. Place mushrooms and tomatoes on a large baking tray lined with baking paper. Liberally drizzle with oil and then sprinkle with Worcestershire sauce and thyme Season with salt and pepper to taste. Roast for 15-20 minutes until tender.
  • STEP 2 Meanwhile, to make wilted spinach, heat oil in a large non-stick frying pan over medium heat. Add garlic and cook for a few seconds, add spinach, lemon juice and season with salt and pepper. Toss until spinach wilts. Transfer to a bowl, cover and keep warm.
  • STEP 3 Wipe the frying pan clean with paper towel. Heat 2 teaspoon oil in the pan over medium heat. Crack eggs into the pan and fry for 2-3 minutes until whites set or until cook to your liking.
  • STEP 4 Arrange mushrooms, wilted spinach, eggs, tomatoes and toast on serving plates. Drizzle with sriracha sauce, if liked, to serve.

Recipe Ingredient

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