Poached egg with spinach and mushrooms


One of my best friends recently got married to her soul mate. It was a lovely wedding and the bride was beautiful – I couldn’t help but cry tears of joy. Her kitchen tea was a few weeks prior to the wedding and it was quite the do. I love attending those as I get a peek at new kitchen utensils, fabulous bake ware and other sorts of cooking goodies. Another friend of ours bought her a duo of silicone egg poach pods and I knew right there and then that I wanted them badly. I subtly fished out some info, I had to know where I can get my hands on these…

At the wedding our friend winked me over, scrambling ferociously through her handbag. “I got you a pair too.” I was ecstatic! Silicone egg poach pods of my very own. Thanks Carien, I will always think of you when I use them! 🙂




4 eggs

Handful of baby spinach

200 g mushrooms, chopped

1 teaspoon garlic

1 teaspoon thyme

4 slices bread of your choice


  1. Fry the mushrooms and garlic in a splash of oil. Just before the mushrooms are cooked, add the spinach.
  2. When the spinach wilted, remove from the heat and set aside.
  3. Half fill a pot with water and bring to a boil. Crack open an egg into a poach pod and place in the water – the poach pod should be floating. (You can insert as many poach pods at one time as you have available.)
  4. Steam the egg for five minutes. Remove from water and tip out of the poach pod.
  5. To assemble, arrange the mushrooms and spinach on a slice of bread and top with an egg. Serve with black pepper and Tabasco sauce.

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