BREAKFAST MUSHROOMS & GREENS WITH POACHED EGGS & DUKKAH
Recipe: Harry Mosley @thepaddlecafe
Serves: 2
Ingredients:
6 large flat Mushrooms
300g Cavalo Nero or Kale, washed and roughly chopped
200g Spinach, washed
1 Clove Garlic
1 Lemon
4 free range Eggs
300g Cashew nuts
4 tbsp Sesame seeds
2 tbsp Coriander seeds
2 tbsp Cumin seeds
Olive oil
Salt and Pepper
White Wine Vinegar
Method:
Pre heat your oven to 200 degrees celsius
First make the Dukka by placing the cashews, sesame seeds, cumin, coriander seeds and 2 pinches of salt in a frying pan and place into the hot oven for 8-10minutes till lightly toasted
Remove from the oven, cool and blend in a blender till a course crumb, set aside
place a deep sauce pan of water on the heat to boil
Finely slice the mushrooms and garlic
Place a large frying pan on the heat, when hot add a glug of oil and add the garlic
After 20 seconds add the mushrooms and fry till soft
When the mushrooms are soft add the Cavalo Nero and spinach and cook for minutes
While the green are cooking make sure that the water is boiling, add 1tbsp vinegar stir and then crack your eggs into the middle of the pan.
Poach the eggs for 3 minutes
Remove the eggs from the water
Season the greens and add a squeeze of lemon.
Plate the greens, eggs on top and finish with the dukkah.