All these breakfast ingredients go so well together…. and if your skipping bread/ toast for paleo, or if your Gluten free you wont even miss it here, subbing with shitakes and asparagus really makes it a satisfying meal. This quick weekend breakfast will be a favourite for sure.We added apple cider vinegar to the avo, for a sharp bite !
We have kept it all vegetarian, but some crispy bacon or pancetta on the side will go so well here.
Elle style is named after a fellow food writer, recipe editor and food stylist. Working with like minded people who “get you” and trust that you can produce what’s in their head is a always a pleasure. This week I did just that and we created something that I am very proud of. Beautiful bespoke recipes created for a client, a brief that complements the food perfectly and lighting that makes THE FOOD SHINE!
I know Elle loves her avo and asparagus and mushrooms are the perfect combo for eggs.
Eggs Elle style
Prep time 20 minutes
Cooking time 10 minutes
2 tsp apple cider vinegar
2 Tbsp olive oil
100g shitake mushrooms, sliced
2 bunches asparagus, halved and sliced
100g spinach leaves
grated parmesan to serve
black Cyprus salt to serve
cracked pepper to serve
1 Fill a saucepan with water and heat over medium high heat, bring to the boil. Reduce heat to a simmer (medium heat). Crack each egg one at a time into a small bowl, tip the eggs into the simmering water and give a little swirl to bring the whites back together. Cook 4 eggs at a time for 1-2 minutes depending on how you like your eggs. Making sure the water is simmering at all times, not too fast, just a gentle simmer. Gently lift the eggs out of the water to test if cooked. If soft when poked, then they are running inside. Place on a plate lined with paper towel to drain off some of the water, repeat with remaining eggs.
2 Mash avocado with a fork or whisk and add apple cider vinegar. Set aside.
3 Heat oil in a frypan over medium high heat, add asparagus, stir fry for 1 minute, add shitakes and cook for a further minute. Season with salt and pepper and add spinach leaves, sauté for 30 seconds till wilted.
4 Place avocado smash on plate,
add stir fried vegetables,
top with a couple of eggs.
Sprinkle with black Cyprus salt, pepper and a grate of parmesan cheese.
Poached eggs, asparagus and sauteed shiitakes – yum! gluten free , simple and delicious.
Sizzle sub- add some roasted tomatoes, or a slice or two of crispy bacon.
Sizzle tip– use the best eggs you can afford, skip the cage eggs, and choose pastured free range eggs. Organic if you prefer. They taste amazing and they poach perfectly every time.