This vegetarian recipe is the ultimate brunch-time treat! Whole mushrooms topped with gently poached eggs, wilted spinach and pesto; it's the perfect way to kick-start the day.
Preheat the oven to 200ºC (180ºC fan oven) mark 6. Put the mushrooms into a small roasting tin in a single layer, then dot with the butter. Roast for 15min until golden brown and soft.
Step 2
Meanwhile, put a wide, shallow pan of water on to boil. When the mushrooms are half-cooked and water is bubbling furiously, break the eggs into the pan, spaced well apart, then immediately take pan off heat. The eggs will take around 6min to cook.
Step 3
When the mushrooms are tender, put them on to a warmed plate, cover and return to the turned-off oven to keep warm.
Step 4
Put the roasting tin over a moderate heat on the hob and add the spinach. Cook, stirring, for about 30sec until the spinach has just started to wilt.
Step 5
The eggs should be set by now, so divide the mushrooms among four plates and top with a little spinach, a poached egg and a good dollop of pesto.
An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
