- Healthier living
- Vegetarian
- No added sugar
- Soy free
- Sesame free
- Peanut free
- Nut free
- Lactose free
- Dairy free
- Shellfish free
- Seafood free
- High in dietary fibre
- High in protein
Loaded with poached eggs, avocado, mushrooms, spinach and tomatoes, this multigrain sourdough toast is a crowd-pleasing breakfast.
- Serves4
- Cook time35 minutes
- Prep time10 minutes
Ingredients
- 2 tsp white vinegar
- 8 extra-large Coles Australian Free Range Eggs
- 250g vine-ripened cherry tomatoes
- 2 tsp olive oil
- 300g cup mushrooms, sliced
- 1 garlic clove, crushed
- 1 tsp fennel seeds
- 120g pkt Coles Australian Baby Spinach
- 1 tbs thyme leaves
- 4 slices multigrain sourdough, toasted
- 1 avocado, stoned, peeled, thinly sliced
- Thyme sprigs, to serve
Nutritional information
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.
Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Bring a small saucepan of water to a simmer over high heat. Add vinegar. Crack 1 egg into a small bowl. Stir the water to create a whirlpool. Pour the egg into the centre of the whirlpool. Cook, without stirring, for 3 mins for a runny yolk or until cooked to your liking. Use a slotted spoon to transfer to a bowl. Cover to keep warm. Repeat, in batches, with the remaining eggs.Step 2
Meanwhile, preheat grill on high. Place the tomatoes on a baking tray. Cook under the grill for 5 mins or until tomatoes just begin to wilt.Step 3
Heat the oil in a large frying pan over high heat. Add the mushroom, garlic and fennel seeds. Cook, stirring, for 5 mins or until mushroom is tender. Add the spinach and toss for 2 mins or until spinach wilts. Stir in the thyme leaves.Step 4
Divide sourdough among serving plates. Top with avocado, mushroom mixture, egg and tomatoes. Sprinkle with thyme sprigs and season with pepper to serve.
Poached eggs with spinach and mushrooms
- Serves4
- Cook time35 minutes
- Prep time10 minutes
Ingredients
- 2 tsp white vinegar
- 8 extra-large Coles Australian Free Range Eggs
- 250g vine-ripened cherry tomatoes
- 2 tsp olive oil
- 300g cup mushrooms, sliced
- 1 garlic clove, crushed
- 1 tsp fennel seeds
- 120g pkt Coles Australian Baby Spinach
- 1 tbs thyme leaves
- 4 slices multigrain sourdough, toasted
- 1 avocado, stoned, peeled, thinly sliced
- Thyme sprigs, to serve
Description
Loaded with poached eggs, avocado, mushrooms, spinach and tomatoes, this multigrain sourdough toast is a crowd-pleasing breakfast.
Method
Step 1
Bring a small saucepan of water to a simmer over high heat. Add vinegar. Crack 1 egg into a small bowl. Stir the water to create a whirlpool. Pour the egg into the centre of the whirlpool. Cook, without stirring, for 3 mins for a runny yolk or until cooked to your liking. Use a slotted spoon to transfer to a bowl. Cover to keep warm. Repeat, in batches, with the remaining eggs.Step 2
Meanwhile, preheat grill on high. Place the tomatoes on a baking tray. Cook under the grill for 5 mins or until tomatoes just begin to wilt.Step 3
Heat the oil in a large frying pan over high heat. Add the mushroom, garlic and fennel seeds. Cook, stirring, for 5 mins or until mushroom is tender. Add the spinach and toss for 2 mins or until spinach wilts. Stir in the thyme leaves.Step 4
Divide sourdough among serving plates. Top with avocado, mushroom mixture, egg and tomatoes. Sprinkle with thyme sprigs and season with pepper to serve.