Baby spinach, garlic mushroom, avo, haloumi and poached egg stack
- 2 eggs
- 15ml (1 tbsp) avocado oil
- 125g brown mushrooms, sliced
- salt and freshly ground black pepper, to taste
- ½ garlic clove, crushed
- 1 sprig fresh thyme
- 50g haloumi, sliced
- handful baby spinach
- ½ avocado, peeled and sliced
- 25g sun-dried tomatoes, sliced
- balsamic glaze, to drizzle
- rye toast, to serve
Heat the water in an egg poacher to a simmer and poach the eggs until medium, about 8 minutes.
Heat the oil in a non-stick frying pan over medium-high heat and stir-fry the mushrooms with salt and pepper, 5 minutes. When most of the water has evaporated, add the garlic and thyme, and fry for 2 minutes. Set aside. Using the same pan, grill the haloumi, about 2 minutes on each side.
To assemble the stack, lay a bed of baby spinach in an oval shape and top with the mushrooms. Add a layer of avocado and a layer of haloumi, and top with the poached eggs. Scatter with the sundried tomatoes and drizzle with balsamic glaze.
Serve immediately with rye toast.