I light lunch time snack for one. Feeling a bit more hungry, just add another egg.
The tarragon is completely optional but it goes so well with mushroom that it’s almost illegal to do it without.
- 1 large flat mushroom
- 1 egg
- 6 sprays of sunflower oil
- 1/2 tsp dried tarragon
- 1/2 tsp vinegar
- 40g spinach, watercress and rocket mix
- Spray 3 squirts of oil in a frying pan, sprinkle in half of the tarragon. Set a medium heat under the pan.
- Put the mushroom into the pan spray 3 times with the oil and sprinkle the rest of the tarragon on it. Cook for 15 minutes, turning every 5 minutes to ensure even cooking. You will probably have to press it down with a utensil to ensure the stalk gets cooked.
- As soon as the mushroom starts to cook get the egg started. In a small saucepan boil water, with the vinegar, for poaching the egg. You’ll need at least 2″/5cm water. When it nears boiling, turn it down a little so it isn’t a bubbly, rolling boil as this will disturb the egg.
- Crack the egg into a tumbler. Using a slotted spoon stir the water so it creates a little whirlpool. Pour the egg into the centre and cook for 2 to 3 minutes. Remove with a slotted spoon so the water drains away.
- Line the serving bowl with the leaves and place the mushroom, stalk up, in the centre. Place the egg on top and season to taste.
The leaves you use are entirely your choice, I like this mix and it comes prepacked in many supermarkets so makes it easier.