1 tsp coconut oil or butter
100g mushrooms, cut into 0.5cm slices
100g spinach leaves, washed
1 garlic clove, crushed
1 tsp dried thyme
pinch of chilli flakes
½ tbsp balsamic vinegar
2 slices of rye, sourdough or gluten-free bread
salt and freshly ground black pepper, to taste
for the Romesco sauce
juice of 1 lime
80ml olive oil
1 red chilli
4 jars roasted red peppers in olive oil
20g toasted flaked almonds (or hazelnuts)
1 garlic clove
¾ tsp salt
2 spring onions, roughly chopped
1. Place all the Romesco sauce ingredients in a blender and blend until smooth. Set aside.
2. Heat the oil or butter in a pan over a medium–high heat, add the mushrooms and cook for 2 minutes. Throw over some salt and pepper.
3. Place the spinach in a colander and pour over a little boiling water to wilt. Leave to drain.
4. Add the garlic, thyme, chilli and balsamic vinegar to the mushrooms and stir for 30 seconds, then add the drained spinach and cook for another minute or two. Turn off the heat and cover the pan.
5. Meanwhile, boil a pan of water with a pinch of salt then turn down to a high simmer. Crack the eggs into ramekins one by one and gently tip into the simmering water. Poach the eggs for 2–3 minutes or until cooked to your liking.
6. Toast the bread and top with the mushrooms and eggs, then pour over the Romesco sauce.
Leftover Romesco can be drizzled over salads or dipped into with crudités. It keeps in the fridge for 5 days.