Poached Eggs with Mushroom and Pesto

Method

1 Preheat the oven to 200ºC (180ºC fan oven) mark 6. Put the mushrooms into a small roasting tin in a single layer, then dot with the butter. Roast for 15min until golden brown and soft.

2 Meanwhile, put a wide, shallow pan of water on to boil. When the mushrooms are half-cooked and water is bubbling furiously, break the eggs into the pan, spaced well apart, then immediately take pan off heat. The eggs will take around 6min to cook.

3 When the mushrooms are tender, put them on to a warmed plate, cover and return to the turned-off oven to keep warm.

4 Put the roasting tin over a moderate heat on the hob and add the spinach. Cook, stirring, for about 30sec until the spinach has just started to wilt.

5 The eggs should be set by now, so divide the mushrooms among four plates and top with a little spinach, a poached egg and a good dollop of pesto.