Chimichurri Mushrooms with Poached Eggs Recipe

Ingredients

A handful of flat leaf parsley
1 tsp dried oregano
A pinch of dried chilli flakes
2 tbsp red wine vinegar
Sea salt and freshly ground pepper
200g portobello mushrooms
400g chestnut mushrooms
1 tbsp olive oil
2 handfuls of peppery salad mix
4 eggs

Prep: 15 mins | Cook: 10 mins

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Method

1. Finely chop the parsley leaves and stalks. Pop in a bowl with 1 tsp dried oregano.

2. Add a pinch of dried chilli flakes to the herbs with 2 tbsp red wine vinegar. Season with salt and pepper. Stir together. Taste. Adjust the seasoning. Pop to one side. Fill the kettle and boil it.

3. Rinse the mushrooms. Halve, quarter or finely slice the mushrooms, depending on how big they are. You want them to be roughly the same size.

4. Rinse the baby leaf salad. Dry in a salad spinner or pat dry with kitchen paper. Arrange the salad leaves on two plates.

5. Warm 1 tbsp olive oil in the frying pan. Add the mushrooms. Season with salt and pepper. Stir and fry over a medium heat for 5-8 mins till the mushrooms are golden and juicy looking.

6. While the mushrooms cook, fill a pan with hot water from the kettle. Bring it to the boil. Turn the heat down so it’s simmering – just a few bubbles rising up. Crack the eggs into cups or bowls. Gently slide them into the pan.

7. Pop a lid on the pan. Let the eggs gently simmer for 2-5 mins, depending on how hard you want your yolk set.

8. Divide the mushrooms between the two plates. Lift the eggs out of the pan of water. Pop them on top of the mushrooms. Drizzle over the chimichurri sauce. Serve straight away.