poached eggs with wilted bok choy & garlic mushrooms

This breakfast will see you through the morning very nicely. The nutrition it supplies is excellent – great anti-oxidants from
the greens with fibre from the mushrooms and, of course, good quality protein and a whole range of nutrients from the eggs.
Poach the eggs just before serving. You can serve the mushrooms at room temperature if you like, with toasted rye bread or
gluten-free bread.

2 tsp olive oil
1 large clove garlic, finely chopped
250 g Swiss brown mushrooms, sliced
2 tbsp finely chopped fresh flat-leaf
parsley
2 tbsp white vinegar
4 large eggs
1 bunch baby bok choy, quartered
lengthways
3 tsp wheat-free tamari sauce
freshly ground black pepper

Heat oil in a small frying pan over medium heat. Cook garlic and
mushrooms in pan, stirring occasionally, for 4 minutes or until soft. Stir in
parsley and season to taste. Remove from heat and cover to keep warm.
Bring a deep frying pan of salted water to the boil, add the vinegar, then
reduce to a gentle simmer. Carefully break 1 egg into a small bowl. Use a
wooden spoon to swirl the water in pan to create a whirlpool. Tip egg into
centre of whirlpool and cook for 4 minutes or until set on the outside. Use
a slotted spoon to lift onto a plate lined with paper towel. Continue
cooking eggs, placing on the plate when done.
Meanwhile, cook bok choy in top half of a steamer over boiling water for
4–5 minutes or until just tender. Remove from heat.
Carefully lift eggs from plate and return to frying pan of hot water to heat
for 1 minute. Lift onto paper towel to drain quickly then place on serving
plates. Place mushrooms and bok choy on plates, drizzling bok choy with
tamari. Sprinkle with black pepper and serve immediately.