Just the job when you’re after something tasty and quick!
Serves 1, per serving: 184 kcal, 18g protein, 3g carbs, 11g fat, 2g fibre
Ingredients
- 80g mushrooms, sliced
- 2 tbsp hot stock (made from LighterLife Savoury Broth)
- 2 medium eggs
- 80g baby leaf spinach
- 1 tbsp lemon juice
- 1 tsp oil-free vinaigrette dressing
- 1 tbsp fresh chopped chives
- Freshly ground black pepper
Method
- Poach the mushrooms in the stock in an non-stick frying pan over a low heat for 6-8 mins, stirring occasionally, until tender.
- Meanwhile, crack the eggs onto a plate. Bring a pan of water to a simmer, then gently tip in the eggs. Poach them for 3-4 minutes until the whites are set.
- Lightly steam the spinach until wilted.
- Remove the eggs from the pan with a slotted spoon to drain, then serve on the spinach with the mushrooms, sprinkled with the chives and black pepper.
Tips
You could also lightly steam the spinach before serving, or replace it with rocket, watercress or lamb’s lettuce. Poached eggs are also a healthy alternative to fried.
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