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August 2018
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Spinach, Capers & Mushroom with Poached Egg

This is an easy, yummy, ‘night time’ snack after the bars, or a nice light lunch.

1 Medium Onion, sliced thin

1/2 Large Sweet Red Bell Pepper, course chop

1 Clove Garlic, crushed

4 ounces White Mushroom, course chop

4 ounces Baby Spinach, course chop

2 Teaspoon Capers in Salt

2 to 3 Teaspoon Fresh Marjoram, course chop

Salt & Pepper to taste, I don’t add Salt, the Salt in the Capers is enough for me.

2 or 3 Glugs Olive Oil

2 Large Eggs

1 to 2 Tablespoons Bleu Cheese Crumbles

Start by sauteing the Onion, Red Pepper, Garlic and Mushroom in the Olive Oil. Saute about 3 to 5 minutes, just until it starts turning translucent. Now add the Capers and Marjoram. Stir all together. Season with Salt & Pepper to taste.

Now start your Poached Eggs. Poach them medium soft, so when you cut into it the yolks run into the Spinach.

Just as the Eggs are finishing put the Spinach into saute pan and stir together with the Mushroom mixture.

I warmed up some left over Jasmine Rice and used that as a base. Spoon 1/2 the Spinach Mixture on top of the Rice. Place one Poached Egg on top of that. Course grind some Black Pepper on top and sprinkle with a bit of Bleu Cheese Crumbles.



Spinach, Capers & Mushroom with a Poached Egg



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