With a bit of a tummy-bug upsetting my system lately, I actually haven't done much eating. So we've missed out on our beloved long leisurely weekend breakfasts. As I was browsing through my pictures-of-past-creations-waiting-to-be-published folder, I stumbled across this little number: a well-seasoned mushroom and some wilted spinach on crusty bread, some camembert melted over it and topped with a poached egg... with treats like this one, I wonder why people keep going for the full English breakfast still - not that there's anything wrong with it, but some variation is surely welcome?
Poached egg on mushroom, spinach and camembert toast
4 portabello mushrooms
2 sprigs thyme
4 slices of crusty bread
250 g young leaf spinach
250 g camembert (cut in 8 - 10 mm slices)
4 medium eggs
splash white wine vinegar
freshly ground black pepper
Preheat the oven to 200 C. Wash and trim the mushrooms and arrange in an oven-proof dish. Sprinkle or spray with olive oil, some sea salt and the leaves of one sprig of thyme and put in the oven for about 10 - 15 minutes until they've started to soften.
Heat the butter in a pan or wok and add the spinach. Cover with a lid and cook until the spinach is just wilted. Drain thoroughly.
Heat the water with a splash of vinegar for poaching the eggs.
Grill or toast the bread slices and arrange on individual plates. Top with the spinach and a mushroom each, then lay the cheese slices on top. Put in the oven until the cheese has just melted. While they are in the oven. poach the eggs in the water for 2 - 3 minutes, then remove with a slotted spoon and lay on top of the toasts, sprinkle with some freshly ground pepper and the remaining thyme and serve immediately.