Herby Mushroom and Goats Cheese with Egg on Abbott's Farmhouse Wholemeal
Serves 1
Ingredients
- 2 slices Abbott’s Village Bakery Farmhouse Wholemeal, toasted
- 3 knobs butter
- 1 clove garlic, crushed
- 1 cup chunky cut mushrooms
- (Nice mix is ⅓ swiss brown, ⅓ button, ⅓ King brown)
- 1 sprig thyme, stems removed
- 1 sprig rosemary, stems removed
- 1 cup English spinach
- 2 soft poached eggs
- 1 tbsp goats cheese
- 1 tsp dukkah
- 1 dill sprig, leaves picked
- Truffle oil
- 1 tsp basil pesto
Method
In a hot pan melt 2 knobs of butter, then add garlic, stir, and add mushrooms, thyme and rosemary. Fry mushrooms for 5 minutes until golden brown, then add spinach and the last knob of butter, cook until wilted.
On a serving plate place toasted Wholemeal slices overlapping, top with mushroom and spinach mix, add eggs, then crumble goats cheese. To finish sprinkle with dukkah, dill and drizzle with truffle oil. Serve pesto on the side.
*A bunch of semi roasted vine cherry tomatoes is a lovely accompaniment to this dish if you have the additional prep time
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