Poached egg with Portobello mushrooms, avocado and peppery salad

Poached egg with Portobello mushrooms, avocado and peppery salad

This was a recent birthday breakfast from my lovely boyfriend, Jon, but it could be a light lunch. As there’s no bread involved I like to use 1 avocado per person but this can be reduced if you’re being frugal or low on avos.

My favourite poaching method is to bring a pan of water to the boil, then add a splash of white wine vinegar and a pinch of salt. Once the water is boiling, turn the hob right down to the lowest heat. Gently crack your eggs into the water (making sure the yolk is covered) and poach for three minutes. Come to think of it, I’ve only ever tried this on a gas hob so this method might not be as good on an electric hob and may need to be adjusted …

To get the perfectly round eggs from my birthday breakfast (above) Jon used this fancy Jamie Oliver method, which is surprisingly easy after a few practices and really does make the eggs lovely for a special occaision!

Ingredients (serves 2)

  • 2 eggs
  • 3 large portobello mushrooms, cut into 1cm thick slices
  • 1/2 a teaspoon of grainy mustard
  • Bag of watercress and rocket
  • 2 avocados, peels and diced
  • Small knob of butter or olive oil
  • Half a lemon
  • Black pepper


  1. Sauté the mushrooms in a pan with the butter and generously season with black pepper. I like my mushrooms very soft and slimy so I sauté for at least 10-15 minutes, depending  on the thickness of the slices.
  2. Meanwhile on your plates, lay a generous handful of watercress and rocket, scatter over the avocado chunks and season with black pepper and a squeeze of lemon juice.
  3. Add the grainy mustard to the mushrooms, coating them all over.
  4. In a separate pan poach your eggs (see intro above for methods).
  5. Lay your mustardy mushrooms over the bed of watercress and avocado, add your poached egg on top and season lightly with black pepper before serving.

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