• Baby spinach, garlic mushroom, avo, haloumi and poached egg stack

    Serves: 1
    Cooking Time: 20 mins


    • 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.