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Gluten Free Poached Eggs on Mushrooms

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"Naturally Gluten Free Breakfast/Brunch"

Serves 1 | Prep Time 5 mins | Cook Time 20 Minutes

Why I Love This Recipe

I have based this recipe on one in a book called "Gluten Free and Easy" by good housekeeping. This one is truly easy and a delicious brunch.

The original recipe was for 4 people, however I have reduced this to make it for 1. If you want to do more, just multiply by the amount of people. Make sure you keep the mushrooms in a single layer when cooking however.

This is naturally gluten free as none of the ingredients usually contain wheat, barley or rye, however you do need to check the pesto as it could potentially contain gluten.

I can't see that the butter is actually needed and adds much and this is why I have said it is optional, however a bit of garlic butter would go well with this.

Ingredients You'll Need

2 medium-sized flat or portabella mushrooms
1 tsp butter (optional)
2 eggs
50 g baby spinach leaves
1 tsp pesto (check ingredients for Barley, Rye or Wheat)


Preheat oven to 200c(180 fan) or gas mark 6. Arrange mushrooms in a roasting tin, dot with butter, if using. Roast for 15 minutes until golden brown and soft.

After 8 minutes, poach the eggs in boiling water for 6 minutes, reduce the time if you want soft eggs.

Place spinach in a small sauce pan and cook gently for about 30 seconds until the spinach has just wilted.

Place mushrooms on a plate and assemble dish. First add spinach, then the eggs and finally the pesto. Serve

Pairs Well With

Gluten Free Toast

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