Spinach, portobello mushrooms and poached egg

Simple healthy recipes are the best, and this one is so quick to make you’d be mad not to! Look in the fridge and there’s that big bag of spinach you bought with good intentions, “What can I do with spinach?!” you’ll be thinking. Well, here you go!
  • Serves
  • Prep
    5 mins
  • Cook
    5-10 mins
  • Difficulty
  • 1 or 2 very very fresh free range organic eggs
  • 4 large handfuls of fresh washed spinach
  • 2 large portobello mushrooms
  • olive oil and butter
Heat some oil and butter in a large pan and wilt the spinach.

Fry the mushrooms alongside.

Boil a shallow pan of water and crack the eggs in to poach them, no need for swirling or vinegar or anything!

Serve with sea salt and black pepper.

Nutrition info
Eggs are little packages of nutrition. They provide vitamin A, vitamin D, all the B vitamins, folic acid, and are a rich source of selenium (for thyroid function) and iodine as well as many other minerals. They are an excellent source of choline which helps our cells and nerves to signal, as well as with healthy construction of the cell walls.

Spinach, as well as being very high on Vitamins A and K, and manganese, has great ant-inflammatory effects – inflammation is a precursor to many diseases and conditions, including some cancers. The density of nutrients in spinach puts it at the top of the foods list for goodness. Tomatoes are a brilliant source of vitamin C, which supports skin and connective tissue health as well as immunity and iron absorption. The biotin in tomatoes is good for controlling blood sugar.

Mushrooms pack a good punch of nutrients, including copper which is important for cardiovascular health.
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We all eat, and it would be a sad waste of opportunity to eat badly.
Anna Thomas
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