Quick & Easy

Spinach salad with mushrooms, poached egg and anchovy dressing

spinach salad with mushrooms, poached egg and anchovy dressing
4
30M

Ingredients

Anchovy dressing

Method

1.To make anchovy dressing, blend or process ingredients until combined.
2.Melt butter in large frying pan; cook mushrooms, stirring, until tender. Place in large bowl; cover to keep warm.
3.Half-fill a large shallow frying pan with water; bring to a boil. Break eggs into cup, one at a time, then slide into pan. When all eggs are in pan, allow water to return to a boil. Cover pan, turn off heat; stand about 4 minutes or until a light film of egg white sets over yolks. Remove eggs, one at a time, using slotted spoon, and place on absorbent-paper-lined saucer to blot up poaching liquid.
4.Add capsicum and half of the dressing to mushroom mixture in large bowl.
5.Divide spinach among serving plates; top with mushroom mixture and egg, drizzle with remaining dressing.

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