Poached Eggs with Leek, Mushroom and Spinach

Watching warm and perfectly cooked runny egg yolks flow across a savoury bed of fragrant vegetables is an utter breakfast delight. Warm pitta bread is used to wipe the plate clean and help start the day with a meal packed with energy, protein and flavour.

(recipe and image produced by the ‘Welcome to Palestine’ team)

Ingredients

Serves 4 – Time 30 minutes

8 Eggs
1 Leek
300g of Mushrooms
250g of Spinach
100g of Cherry Tomatoes
1 Small Handful of Parsley
2 Cloves of Garlic
50g of Butter
2 Tbsp of Olive Oil
4 Pitta Bread
1 Tbsp White Wine Vinegar
50g Cashew Nuts (optional)
1 Lemon

Instructions

Roughly chop the leek and add to a large frying pan on a high heat with the olive oil. After 5 minutes, add the finely chopped garlic, roughly chopped mushrooms and butter. Season well and stir for 3-4 minutes.

Add the spinach and cherry tomatoes to the leek and mushrooms and reduce the heat to low whilst the spinach wilts.

Pour boiling water to a separate pan with salt and the white wine vinegar and bring to a gentle boil. Stir the water and crack 4 eggs into the swirling water. Cook for 3 minutes until the egg white holds together and they start to float to the surface. Remove the eggs from the pan with a slotted spoon to avoid any excess water and serve on a plate with the vegetable mixture and warm pitta bread. Repeat this process with the other 4 eggs.

TIP – Adding a handful of cashew nuts and a squeeze of lemon over the top is a delicious twist to this recipe.