Free Healthy Recipe - Poached Eggs with Mushrooms and Silverbeet

Low carbohydrate, Low GI

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

Scale recipe to serves

Prep Time: 5 mins
Cooking Time: 15 mins
Ready in: 20 mins

Suitable for:
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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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