Poached Eggs and Quinoa-stuffed Mushrooms Recipe
Makes:
1
Difficulty:
Easy
Prep time:
5 minutes
Cook time:
25 minutes
Ingredients
- 30g quinoa
- 100ml vegetable stock
- 4 cherry tomatoes, halved
- ½ to 1 tbsp olive oil
- ½ tsp dried parsley
- 1 large flat mushroom, stalk removed
- Handful of rocket leaves
- ½ red onion, finely chopped
- 1 tbsp vinegar
- 1 medium egg
- Crumbled feta, to taste
- Salt and pepper, to season
Method
1. Preheat oven to 180ºC.
2. Cook the quinoa as per package instructions using vegetable stock.
3. Meanwhile, place the tomatoes and mushroom on a baking tray and drizzle them both with olive oil. Sprinkle some dried parsley over the tomatoes.
4. Bake the mushroom and tomatoes in the oven for approximately 15 minutes.
5. Add a bed of rocket to your plate and sprinkle red onion over it.
6. After 15 minutes, remove the baking tray from the oven and stuff the mushroom with the quinoa. Return the tray to the oven for another 5 minutes.
7. Meanwhile, to poach the egg, bring a large pot of water to boiling and add the vinegar.
8. Turn the heat down to a slight simmer.
9. Crack the egg into a cup.
10. Stir the water with a slotted spoon, forming a gentle whirlpool – this helps keep the egg together.
11. Gently pour the egg into the centre of the whirlpool, making sure that the heat is low enough so that only a few bubbles are rising.
12. Allow the egg to cook for approximately 3–4 minutes or until the egg white has set.
13. Scatter the tomatoes over the bed of rocket and top it with the mushroom. Once the poached egg is ready, place it on top of the mushroom.
14. Season with extra salt and pepper, if desired and sprinkle over some crumbled feta as a final touch.
Recipe extracted from The Dietitian Kitchen: Nutrition for a Healthy, Strong & Happy You by Kerri Major (Meyer & Meyer, £19.95). Out now in paperback and ebook.
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