Poached Egg on Spinach and Mushroom

By: Dorine Lam, RDN, MS, MPH

The result of the paoched egg recipeThe combination of this recipe provides high quality protein from the eggs, and plenty of phytonutrients from the onions and spinach. What a good way to start your day.


  • 4 medium-sized portabella mushrooms
  • 1 tbsp butter
  • 4 slice large onion rings
  • 4 large eggs
  • 3 cups baby spinach leaves
  • 2 tsp pesto
  • salt to taste


  1. Preheat oven to 400°F (200°C).
  2. Arrange mushroom (bottom side up) in a small roasting tin, divide the butter equally on top of each mushroom. Roast in over for 15 minutes or until golden brown. Turned off heat. Drain the liquids to a frying pan. Keep the mushroom covered and keep warm in the oven.
  3. In a medium size frying pan, add 1-inch water, bring to boil.
  4. Add in one onion ring; break an egg inside the ring. Repeat 3 more times. Turn off heat and let the eggs sit in the hot water and cook 6 more minutes.
  5. Heat up the mushroom liquids, add the spinach, stir-fry for about 30 seconds until the spinach is beginning to wilt.
  6. Place the mushrooms on warmed plate. Top each with some spinach, one onion ring, a poached egg and ½ tsp of pesto.
  7. Serve with Ezekiel or Rye toast.

Serves 2-4

© Copyright 2014 Michael Lam, M.D. All Rights Reserved.

The result of the paoched egg recipe