|Healthy breakfast with grilled tomatoes, mushrooms, red chard and flying saucer eggs|
Why flying saucer eggs? I think that's what the eggs look like after I have "poached" them in the microwave. I have never managed to get the knack of poaching eggs in swirling boiling water, where the ethereal egg white wraps itself around the egg yolk in a neatly enticing package. I find that the microwave does the job just as well (with a little trial and error, depending on the strength of your microwave) and with much less mess.
|my healthy breakfast|
While spinach would have been lovely with the tomatoes, mushrooms and egg, I used red chard - this is what I have growing in my garden, which makes it rather frugal too.
So give yourself a breakfast treat, it really is out of this world!
Skill level: Easy
2 x Portobello (large chestnut mushrooms) or field mushrooms
1 x small vine of cherry tomatoes
1 x large egg
100g red chard, stem chopped and leaves shredded
salt and freshly ground black pepper
fresh parsley, finely chopped
Worcestershire Sauce, Mushroom Ketchup or Henderson’s Relish, to serve
- Place the tomatoes and mushrooms (skin-side down) on a grill pan and drizzle over a little olive oil. (Alternatively just drizzle the tomatoes with oil and put a tiny pat of butter in the well of each mushroom cap). Season with salt and freshly ground black pepper. Grill under a hot grill for about 5 to 8 minutes. Both the tomatoes and mushrooms will start to soften and the mushrooms will be full of buttery mushroom juices.
- Heat a little of the olive oil over a medium heat and fry the chard stems for 2 minutes or until beginning to soften. Add the shredded leaves and cover with a lid. They should cook in another 2 minutes. Season to taste.
- Poach the egg for about 3 to 4 minutes. (Alternatively cook in the microwave for about 1 minute. Break an egg into a ramekin. Pierce the membrane of both the yolk and white with the point of a sharp knife. Cover with a plate and heat on High for about 60 seconds in 20 second bursts. Remove the plate every 20 seconds too, as this will release the build-up of steam. The 20 second bursts help to prevent the egg from over-cooking and exploding!)
- Serve with a scattering of fresh parsley and a good shake of Worcestershire Sauce, etc. (Use Henderson's Relish for a totally vegetarian meal - Worcestershire Sauce contains anchovies.)