Poached eggs with spinach and mushrooms

Step 1

Bring a small saucepan of water to a simmer over high heat. Add vinegar. Crack 1 egg into a small bowl. Stir the water to create a whirlpool. Pour the egg into the centre of the whirlpool. Cook, without stirring, for 3 minutes for a runny yolk or until cooked to your liking. Use a slotted spoon to transfer to a bowl. Cover to keep warm. Repeat, in batches, with the remaining eggs.

Step 2

Meanwhile, preheat grill on high. Place the tomatoes on a baking tray. Cook under the grill for 5 minutes or until tomatoes just begin to wilt.

Step 3

Heat the oil in a large frying pan over high heat. Add the mushroom, garlic and fennel seeds. Cook, stirring, for 5 minutes or until mushroom is tender. Add the spinach and toss for 2 minutes or until spinach wilts. Stir in the thyme leaves.

Step 4

Divide sourdough among serving plates. Top with avocado, mushroom mixture, egg and tomatoes. Sprinkle with thyme sprigs and season with pepper to serve.