Poached eggs with mushroom and pesto

Name: Poached eggs with mushroom and pesto
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4
Ingredients: 8 medium-sized flat or portobello mushrooms; 40 (11/2oz) butter; 8 medium eggs; 225 bag baby spinach leaves; 125 (4oz) good quality fresh pesto

This vegetarian recipe is the ultimate brunch-time treat! Whole mushrooms topped with gently poached eggs, wilted spinach and pesto; it's the perfect way to kick-start the day.

By The GH Kitchen TeamPublished: 02 April 2004

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Food, Cuisine, Dishware, Ingredient, Serveware, Leaf vegetable, Dish, Fines herbes, Herb, Recipe,

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Yields:

Prep Time:

10 mins

Cook Time:

15 mins

Total Time:

25 mins

Ingredients

8 medium-sized flat or portobello mushrooms
40 (11/2oz) butter
8 medium eggs
225 bag baby spinach leaves
125 (4oz) good quality fresh pesto

Directions

1. Step 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. Step 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. Step 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. Step 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. Step 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.
  
  Try these other great egg recipes:
  
  Eggs benedict
  
  Home-made easter egg
  
  Poached haddock and eggs
  
  Broccoli with duck egg salad and quick hollandaise sauce
  
  Egg florentine salad

Per Serving:

Calories: 460
Total carbs: 2 g
Total fat: 38 g

The GH Kitchen Team

The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor ⁠Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce ⁠Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time