Quick & Easy

Spinach salad with mushrooms, poached egg and anchovy dressing

spinach salad with mushrooms, poached egg and anchovy dressing


Anchovy dressing


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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