By Juanita Franco
Begin by cleaning the mushrooms with a damp paper towel and slice them into thin pieces.
Heat 1 tablespoon of olive oil in a large frying pan over medium-high heat.
Add the sliced mushrooms to the pan and sauté them for about 8–10 minutes, or until they are golden brown and any released moisture has evaporated.
While the mushrooms are cooking, finely mince the garlic.
Once the mushrooms are cooked, add the garlic to the pan and cook for an additional 1–2 minutes until fragrant.
Add the spinach to the pan and cook for another 1–2 minutes until wilted. Season the mixture with salt and pepper to taste, then remove from heat and set aside.
In a separate pot, bring water to a gentle simmer. Add a pinch of salt and, if available, a splash of white vinegar to help coagulate the egg whites.
Crack an egg into a small bowl, creating a gentle whirlpool in the simmering water with a spoon, then gently slide the egg into the water. Poach eggs one at a time, cooking each for about 3 minutes for a runny yolk or 4 minutes for a firmer yolk.
Once each egg is done, remove it with a slotted spoon and set it on a paper towel-lined plate.
While the eggs are poaching, toast the gluten-free bread slices until golden brown.
Assemble the dish by placing a slice of toast on each plate, followed by a generous portion of the sautéed mushrooms and spinach. Top each with two poached eggs.
Drizzle the remaining tablespoon of olive oil over the eggs and season with additional salt and pepper to taste before serving.
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By Juanita Franco
This Breakfast Brunch Gluten-Free recipe is ready in 30 minutes and features eggs, mixed mushrooms, spinach and other delicious ingredients. Contains 350 calories total.
Begin by cleaning the mushrooms with a damp paper towel and slice them into thin pieces.
Heat 1 tablespoon of olive oil in a large frying pan over medium-high heat.
Add the sliced mushrooms to the pan and sauté them for about 8–10 minutes, or until they are golden brown and any released moisture has evaporated.
While the mushrooms are cooking, finely mince the garlic.
Once the mushrooms are cooked, add the garlic to the pan and cook for an additional 1–2 minutes until fragrant.
Add the spinach to the pan and cook for another 1–2 minutes until wilted. Season the mixture with salt and pepper to taste, then remove from heat and set aside.
In a separate pot, bring water to a gentle simmer. Add a pinch of salt and, if available, a splash of white vinegar to help coagulate the egg whites.
Crack an egg into a small bowl, creating a gentle whirlpool in the simmering water with a spoon, then gently slide the egg into the water. Poach eggs one at a time, cooking each for about 3 minutes for a runny yolk or 4 minutes for a firmer yolk.
Once each egg is done, remove it with a slotted spoon and set it on a paper towel-lined plate.
While the eggs are poaching, toast the gluten-free bread slices until golden brown.
Assemble the dish by placing a slice of toast on each plate, followed by a generous portion of the sautéed mushrooms and spinach. Top each with two poached eggs.
Drizzle the remaining tablespoon of olive oil over the eggs and season with additional salt and pepper to taste before serving.
Calories per Serving: 350
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