1-2 tbsp (15-30 mL) olive oil
1 clove garlic, minced
1/2 lb. fresh mushrooms, sliced
4 large eggs
3 oz (3 loosely packed cups) baby spinach
4 ¾-inch slices of multi-grain loaf, toasted
2 tbsp (30 mL) finely chopped fresh parsley
Pour olive oil into a large non-stick frying pan. Sauté the garlic and mushrooms over medium heat for 2-3 minutes. In the meantime, bring 3 inches of water to a boil in medium saucepan. Reduce heat to a gentle simmer. Break one egg into a small dish. Gently slip egg into water. Repeat process with rest of the eggs. Cook eggs in barely simmering water for 3 to 5 minutes or until cooked as desired.
Add spinach to the mushrooms and garlic and cook until wilted, for 1-2 minutes.
Place one piece of toast on each plate, layer each with the spinach mixture and top with the poached eggs. Sprinkle fresh parsley on top. Makes 4 servings.
Fat: 10.4 g
Sodium: 222.4 mg
Carbohydrate: 17.4 g
Fibre: 3.5 g
Protein: 13.0 g