Mushroom + Green Hash with Poached Egg

INGREDIENTS
  • 4 free range /organic eggs 

  • 1 onion, sliced

  • 250g  mushrooms halved – (I like to use a combo of Swiss brown, Portobello + shiitake)

  • 80g  of mixed greens (baby spinach, kale, silverbeet, bok choy)

  • 12 cherry tomatoes, halved

  • 2 tablespoons flat leaf parsley, chopped

  • 1 clove smashed garlic 

  • 1 lemon 

METHOD
  1. Sauté onion and mushrooms for about 5  minutes in 2 teaspoons Rice bran oil over a medium heat until soft.

  2. Add Greens and tomato then season with a little ground pepper and sea salt.

  3. Squeeze over a little lemon juice.

  4. Boil a pot of water and add a splash of apple cider vinegar (2 tablespoons) bring down to a simmer. The acid in the vinegar will help set the egg white.

  5. Crack each egg into the simmering pot of water.
    Poach for 2 – 3 minutes or until the whites have set but the yolks still feel soft inside.

  6. Remove eggs and place on top of your mushroom hash.

  7. Combine garlic if using with chopped parsley and lemon zest then sprinkle over the eggs and hash.

  8. Serve immediately and enjoy.