Poached Eggs with Mushroom and Pesto

Serves: 4

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Total Time: 25

Prep Time: 10

Cook Time: 15

• 8  medium-sized flat or portobello mushrooms
• 40 gram(s) (11/2oz) butter
• 8 medium eggs
• 225 gram(s) bag baby spinach leaves
• 125 gram(s) good quality fresh 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.

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