Mushrooms and Spinach on Sourdough Toast

Name: Mushrooms and Spinach on Sourdough Toast
Cook time: 45 min
Total time: 45 min
Cuisine: British
Ingredients: 50 g (1¾ oz) baby spinach; 2 Poached Eggs; 2 slices of sourdough bread; 30 g (1¼ oz) rocket; ½ tsp olive oil; 25 g (1 oz) Parmesan cheese, shaved; sea salt and black pepper; sea salt and black pepper; 4 Portabello mushrooms; 2 tbsp rapeseed oil; 60 g (2 oz) Rosemary Butter; 1 x 400 g (14 oz) tin cannelini beans, drained and rinsed; juice of ½ lemon; 1 garlic clove; 3 tbsp olive oil

Preparation info

Difficulty
Easy
Ready in
45 min

Appears in

Brunch the Sunday Way

By Alan Turner and Terence Williamson

Published 2020

About

Ingredients

4 Portabello mushrooms
2 tbsp rapeseed oil
60 g (

Europe
United Kingdom
Brunch
Breakfast
Vegetarian
London

Method

Preheat the oven to 170°C fan/190°C/375°F/gas 5.

First, make the white bean purée. Put all of the ingredients in a blender and blitz until smooth. Season with salt then place in a small pan over a low heat for 6–8 minutes until hot, stirring regularly to prevent it from catchin