Egg, Mushroom And Spinach Withtomato And Chilli Salsa

Total Time: 30 mins Preparation Time: 15 mins Cook Time: 15 mins

Ingredients

• Servings: 2
• 1/2 teaspoon olive oil
• 200 g button mushrooms (halved)
• 1 bunch spinach (english trimmed and washed)
• cooking spray
• 2 eggs (50 grams each)
• 2 slices sourdough bread (rye thick toasted cut into fingers)
• 125 ml juice (unsweetened your choice 1/2 cup to drink)
• 1 tomato (deseeded finely chopped)
• 1 shallot (green finely chopped)
• 2 teaspoons parsley (fresh continental finely chopped)
• 1/2 chili (small red deseeded and finely chopped)
• 1 teaspoon lime juice (freshly squeezed)
• ground black pepper

Recipe

• 1 tomato and chilli salsa - put the tomato, shallot, parsley, chilli and lime juuice in a small bowl and season with pepper and stir well to combone and then cover and set aside.
• 2 brush a large non-stick frying pan with half of the oil and heat on medium high and add the mushrooms and cook, tossing ofte, for 4 to 5 minutes or until the mushroom softens and then transfer to a plate and cover with foil to keep warm.
• 3 heat remaining oil in the pan on medium high and add spinach and cook tossing for 1 to 2 minutes or until it wilts.
• 4 meanwhile cut out a round of baking paper to line the base of a medium non-stick frying pan and spray paper with cooking spray and heat the pan on medium and then crack the eggs onto the baking paper and cook for 4 to 5 minutes or until eggs are set and slightly crisp around the edges.
• 5 divide the mushroom, spinach and eggs between plates and add the salsa to the plates and accompany with the toast and juice.