Name: Poached eggs with wilted bok choy & garlic mushrooms
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 1
Ingredients: 9.20 gm olive oil; 1 large clove garlic, finely chopped; 250g Swiss brown mushrooms, sliced; 40.00 ml finely chopped fresh continental parsley; 40.00 ml white vinegar; 4 large eggs; 1 bunch baby bok choy, quartered lengthways; 3 tsp tamari sauce; Freshly ground black pepper

Poached eggs with wilted bok choy & garlic mushrooms

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Prep Time:
10 minutes

Cook Time:
25 minutes

Total Time:
35 minutes

Ingredients:

9.20 gm olive oil
1 large clove garlic, finely chopped
250g Swiss brown mushrooms, sliced
40.00 ml finely chopped fresh continental parsley
40.00 ml white vinegar
1 bunch baby bok choy, quartered lengthways
3 tsp tamari sauce
Freshly ground black pepper

Instructions:

In a small frying pan heated with oil over medium heat, sauté garlic and mushrooms for about 4 minutes, stirring occasionally until soft. Add parsley, season to taste, then cover to keep warm.
Heat a deep frying pan of salted water with vinegar until gently simmering. Crack 1 egg into a small bowl. Swirl the water with a wooden spoon, then slide the egg into the whirlpool. Cook for 4 minutes until the egg is set on the outside. Remove with a slotted spoon onto a paper towel-lined plate. Repeat with remaining eggs.
Steam bok choy in the top half of a steamer over boiling water for 4-5 minutes until tender. Then, remove from heat.
Gently transfer the eggs back to the hot water in the frying pan and let them warm for 1 minute.
Transfer to paper towel to drain briefly, then arrange on serving plates with mushrooms and bok choy. Drizzle tamari over bok choy, sprinkle with black pepper, and serve promptly. Ideal when prepared right before serving.

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