6 asparagus spears, trimmed
1 stem of vine-ripened baby tomatoes, divided into 2
2 portobello mushrooms, sliced
1 small garlic clove, sliced
1½ tsp olive oil
30g (1¼oz) goat’s Cheddar, grated
200g (7oz) spinach
Juice of ½ lemon
Freshly ground black pepper
Gluten/wheat-free bread, to serve (optional)
Who said a full English need be greasy and fattening? Not in our book! Perfect for a Sunday brunch or even a scruffy supper. You can play with the recipe – scramble or boil the eggs, and add whatever is in the fridge.
Preheat the oven to 180°C/350°F/gas mark 4.
Place the asparagus, tomatoes on their vines and the mushrooms with garlic on top on a baking tray (cookie sheet), drizzle with a teaspoon of the olive oil and bake for 20 minutes (cherry tomatoes work well, too, but they’ll need a bit less time, just till the skins split).
Remove from the oven and sprinkle the grated goat’s cheese on the mushrooms and allow to melt.
Meanwhile, fill a frying pan with water to within 2.5cm (1in) of the top, bring to the boil, then reduce the heat to a simmer. When the asparagus and mushrooms have been in the oven for 15 minutes, crack the eggs very carefully into the simmering water and poach for 3 minutes, making sure that the water completely covers the eggs – if necessary, spoon the cooking water over the eggs while they cook.
Place the spinach in a bowl, cover with boiling water and leave to stand for 2 minutes, then drain well and add the remaining olive oil and the lemon juice. Divide between 2 serving plates.
Carefully remove the eggs from the water with a slotted spoon and arrange on the spinach. Place some mushroom on each plate with the asparagus and the vine tomatoes. Sprinkle with black pepper.
Serve immediately, with a piece of gluten-/wheat-free bread, if liked.