Poached Eggs with Mushrooms and Spinach

218 CALS, SERVES 1 2 very fresh medium eggs, fridge-cold 5g butter or 1 tsp extra virgin olive oil 75g small chestnut mushrooms, sliced 50g young spinach leaves 1 Take a medium saucepan a third full of water and bring to a gentle simmer. Break the eggs into two cups, then carefully tip them, one at a time, into the pan. Immediately take off the heat. Leave to stand for 4-5 minutes, or until the whites are set and the yolks remain runny.

2 While the eggs poach, melt the butter in a non-stick pan (or alternatively, use olive oil) and fry the mushrooms for 3-4 minutes, or until lightly browned.

3 Add the spinach and toss with the mushrooms until just beginning to wilt. Don’t over-cook or lots of liquid will be released. Season with pepper and a pinch of salt. Put the mushrooms and spinach on a plate. Drain the eggs with a slotted spoon and place on top. Season and serve.