Mushrooms and Spinach on Sourdough Toast
To assemble, spread 2 tablespoons of purée over each piece of toast. Spoon the mushrooms and spinach over the top of the toast and purée, then place a poached egg on top.
SERVES 2
TIME TAKEN 45 minutes
4 portobello mushrooms
2 tbsp rapeseed oil
60g rosemary butter (see Tip)
50g baby spinach
sea salt and black pepper
2 poached eggs
2 slices of sourdough bread
30g rocket
½ tsp olive oil
25g parmesan cheese, shaved
FOR THE WHITE BEAN PUREE
400g tin cannellini beans, drained and rinsed
juice of ½ lemon
1 garlic clove
3 tbsp olive oil
- Preheat the oven to 190C/170C fan/gas 5. For the white bean purée, put all the ingredients in a blender and blitz until smooth. Season with salt then place in a small pan over a low heat for 6-8 minutes until hot, stirring regularly. Set aside.
- Peel the outer skin from the mushrooms, then gently wash them with cold water to remove any dirt. Pat dry with kitchen paper. Slice the mushrooms and set aside.
- Heat the rapeseed oil in a large nonstick frying pan over a high heat. Add the mushrooms and sauté for 6-8 minutes, tossing every couple of minutes. Drain off any excess water that the mushrooms release. Add the rosemary butter to the mushrooms and continue to sauté for 2 minutes, then add the baby spinach and allow to wilt for a minute or so. Season with salt and pepper.
- Poach the eggs and while they are cooking, toast the sourdough slices.
- To assemble, spread 2 tablespoons of purée over each piece of toast. Spoon the mushrooms and spinach over the top of the toast and purée, then place a poached egg on top.
- Lightly dress the rocket with the olive oil and place on top of the mushrooms. Sprinkle over the parmesan and serve.
Tip For rosemary butter, melt 60g unsalted butter in a small pan until it has browned slightly and has a nutty aroma then set aside. Add 2 sprigs of rosemary, ½ red chilli, deseeded, and 2 garlic cloves, all finely chopped. Place the butter back on the stove and cook for 3 minutes to release the flavours. Pour the butter into a sealable container and store in the fridge. It will keep for up to 2 months.