Tired of basic fried or scrambled eggs for breakfast? This poached egg recipe will get you excited for breakfast again!
This hearty, nourishing meal is perfect for breakfast or brunch. The creamy avocado pairs deliciously with the earthy garlic mushrooms and the golden-brown haloumi adds a satisfying crunch. Fresh baby spinach gives it a healthy touch, while the poached egg on top completes the dish with a rich, runny yolk.
Each layer offers a unique flavour, making this stack a delightful mix for breakfast, ideal for anyone craving a fresh, wholesome meal.
Baby spinach, garlic mushroom, avo, haloumi and poached egg stack
Ingredients
- 2 eggs
- 15ml (1 tbsp) avocado oil
- 125g brown mushrooms, sliced
- salt and freshly ground black pepper, to taste
- ½ garlic clove, crushed
- 1 sprig fresh thyme
- 50g haloumi, sliced
- handful baby spinach
- ½ avocado, peeled and sliced
- 25g sun-dried tomatoes, sliced
- balsamic glaze, to drizzle
- rye toast, to serve
Instructions
Heat the water in an egg poacher to a simmer and poach the eggs until medium, about 8 minutes.
Heat the oil in a non-stick frying pan over medium-high heat and stir-fry the mushrooms with salt and pepper, 5 minutes. When most of the water has evaporated, add the garlic and thyme, and fry for 2 minutes. Set aside. Using the same pan, grill the haloumi, about 2 minutes on each side.
To assemble the stack, lay a bed of baby spinach in an oval shape and top with the mushrooms. Add a layer of avocado and a layer of haloumi, and top with the poached eggs. Scatter with the sundried tomatoes and drizzle with balsamic glaze.
Serve immediately with rye toast.
ALSO SEE: BANTING WAFFLE STACK WITH POACHED EGG AND HOLLANDAISE
Banting waffle stack with poached egg and hollandaise
