Poached Egg Bowl with Spinach Polenta + Crispy Mushrooms

Eggs are my go-to I’m tired and hungry and its late type of meal. Sometimes I bake them, often I make a simple herb omelet over greens, and other times I mix them up with some grains and veg for something a little more hearty and filling. This poached egg bowl comes together really fast, however it does use a few more dishes than I am usually in the mood for, but a polenta pot requires a good overnight soak – does it not?

---

POACHED EGG BOWL WITH SPINACH POLENTA + CRISPY MUSHROOMS

A great slow sunday brunch or easy weeknight meal. Serve with some toasted multigrain bread and a big salad for a complete dinner if your feeling famished. No need to go hungry. Serves 2.

Tip: When making polenta, its a fun idea to make a little extra and spread the leftovers out on a oiled plate or cutting board in a thin layer. Allow it to cool and set. The next day slice it into chunks and bake it or fry it lightly to make a quick addition to salads for lunch or dinner.

Ingredients

First, get your mushrooms going. Turn your oven on to broil and add a drizzle of olive oil to an oven proof pan over medium heat. Add the shallots and cook for a minute or two, then add the mushrooms. Stir in the thyme and cook until just tender, 5-10 minutes. Remove from heat, season with a little salt and pepper. Place under the broil to crisp up but be sure to keep on eye on these guys!

With the mushrooms in the oven, bring two small pots of water to a boil (1 with enough water for your polenta, and one with enough water to poach your eggs). Feel free to season your polenta water with a dash of sea salt. Polenta and egg poaching came be tackled at the same time.

Polenta: once water is boiling, stir in the chopped spinach and polenta then reduce heat to a minium and cook stirring almost constantly. The polenta is ready when it leaves the sides of the pan but is still runny. Add more water if it seems too dry, before serving stir in a drizzle of olive oil or butter.

Poached eggs: reduce water to a low simmer, crack the egg into a small ramekin and then pour into simmering water. Give the water a swirl with the end of a wooden spoon then leave to egg to cook. 3 – 3 1/2 minutes and its done. Remove with a slotted spoon and dry on kitchen towl. Repeat for desired amount of eggs.

Assemble: Place polenta in the bottom of a bowl, top with now crispy mushroom shallot mixture, top with your perfectly poached egg. Grate over a little fesh lemon zest, add the chevril and some fresh cracked pepper. You’re done!