Spinach Breakfast Platter

Serving 4 pax
Preparation Time 25mins
Skill Easy

500g Fresh spinach or baby spinach
200g Portobello mushrooms
2 tbsp Olive oil
Salt and pepper
1 sprig Of thyme or 1 tsp thyme leaves
4 Eggs
1 Avocado
1 punnet Cherry tomatoes

  1. Wash and pluck spinach into 4-inch lengths. (Just wash if using baby spinach.)
  2. Preheat the oven to 180c.
  3. Remove the stalk and the black gills from the mushrooms and set aside for use in a stock, salad, or soup.
  4. Heat oil and fry garlic till fragrant.
  5. Add in spinach with salt and pepper to taste. Remove and set aside on serving plate.
  6. Season the mushrooms with salt, pepper, and thyme; then sauté until brown and tender. Add to the serving plate.
  7. Serve with eggs (poached or sunny side up), sliced avocado, halved cherry tomatoes (fresh or cooked).
  8. Team this with some crumbled feta, slice of whole wheat toast, sausage, or your favourite relish for a bit of a change up.
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