Poached Eggs over Spinach and Mushrooms


This is simple and healthy meal perfect for a weeknight meal. Drizzle with a little truffle oil if you got it.

4 eggs
12 oz mushrooms, sliced
1 clove garlic, minced
1 tsp thyme
1 bag baby spinach
Olive oil
Salt and pepper
Truffle oil
Truffle salt

In a large skillet heat 1 TBSP olive oil over medium heat, add mushrooms, thyme and garlic and cook for 8 – 10 minutes until they start to brown. Add spinach, reduce heat to low and cook until wilted. Season with salt and pepper.

Bring a medium size pan of water to a boil, add 1 TBSP vinegar, reduce heat to a simmer. Break eggs into individual ramekins and slide into simmering water. Cook for 2 – 4 minutes until whites are just cooked.

Spoon spinach mixture into bowl, drizzle with truffle oil, top with 2 eggs.

Serves 2.