Spinach, Mushroom & Onion Hash with Poached Eggs

Today was the first full day of paleo, kicking off with a wheat and grain-free breakfast.  I must admit, my imagination doesn’t work too well in the mornings (neither does my attitude) so this wasn’t the greatest creation.  Don’t get me wrong, it was tasty enough, but I just feel it was missing something.  Maybe next time I’ll throw some roughly chopped bacon into the hash to give it that extra bit of tastiness I was craving.

Anyhow, here is the recipe for what we did have…


  • around 120g baby spinach leaves
  • a decent couple of handfuls of sliced button mushrooms
  • freshly cracked black pepper
  • 1 brown onion, sliced
  • 4 fresh omega3 eggs
  • vinegar
  • a small handful of chopped flat-leaf (continental) parsley
  • a punnet of cherry tomatoes
  • a splash of grapeseed oil


  1. Fill a medium to large saucepan with boiled water and place over a high heat
  2. Add a good splosh of vinegar to the water
  3. Meanwhile, whilst the water is coming to the boil, add the grapeseed oil to a frying pan over a moderate heat.
  4. Add and saute the onion for a couple of minutes.
  5. Throw in the mushrooms and cook for a further 3 or 4 minutes.
  6. The water should now be boiling so crack each of the eggs in and turn the heat down ever so slightly so it continues to simmer but not boil (the freshness of the eggs will ensure the whites wrap around the yolks, helped along by the vinegar you added).
  7. Toss the spinach and cherry tomatoes into your frying pan, grind in a good amount of black pepper, and mix everything through.
  8. After only a couple of minutes, the eggs should be done.
  9. Serve.

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Categories: Breakfast, Recipes

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