Name: Spinach salad with mushrooms, poached egg and anchovy dressing
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 40 gram butter; 2 flat mushrooms (200g), sliced thickly; 100 gram swiss brown mushrooms, sliced thickly; 100 gram shiitake mushrooms, sliced thickly; 4 eggs; 270 gram char-grilled capsicum in oil, drained, sliced thinly; 300 gram baby spinach leaves; Anchovy dressing; 1 tablespoon drained capers, rinsed; 2 tablespoon fresh sage, coarsely chopped; 6 anchovy fillets, drained; 2 tablespoon balsamic vinegar; 1/4 cup (60ml) olive oil; 2 tablespoon water

Ingredients

40 gram butter

2 flat mushrooms (200g), sliced thickly

100 gram swiss brown mushrooms, sliced thickly

100 gram shiitake mushrooms, sliced thickly

4 eggs

270 gram char-grilled capsicum in oil, drained, sliced thinly

300 gram baby spinach leaves

Anchovy dressing

1 tablespoon drained capers, rinsed

2 tablespoon fresh sage, coarsely chopped

6 anchovy fillets, drained

2 tablespoon balsamic vinegar

1/4 cup (60ml) olive oil

2 tablespoon water

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.

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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