Poached Eggs on Rye with Melted Spinach & Beet Leaves, and Mushrooms

Poached Eggs on Rye with Melted Spinach & Beet Leaves, and Mushrooms

Ingredients

Water
A dash of Vinegar
2 x Eggs
1 x Tsp Olive oil

1 x Clove of garlic
2 x Mushrooms, finely sliced
A handful of Spinach & beet Leaves
2 x Slices of Rye Bread,
Salt & Cracked Pepper, to taste
Parmesan

Method

1)  In a small pan, heat olive oil. Fry Mushrooms until softened. Chuck in the leaves and fry until melted. Add pepper or salt to taste.

2) Meanwhile, fill a small fry pan with water about 2 cm high. Add a dash of Vinegar. Heat the pan of water on medium low to a small rolling boil.

3) With a spoon or spatula, stir the pan of water in a circular motion to create a slight whirlpool. 

4) Crack the eggs into the middle of the whirlpool.

5) While the eggs are cooking, toast the rye bread. 

6) Spoon the mushrooms and melted leaves onto the rye.

7) Once the egg whites are no longer translucent and the eggs are cooked, use a spatula with draining holes to spoon them out of the water. If the tops of the eggs haven't cooked, lower the temperature of the stove and place a lid on the fry pan.

8) Place the eggs on top of the mushrooms and leaves on the rye.

9) Serve with Parmesan, cracked pepper and salt.