Ingredients
- 2 slices of Il Granino Ciabatta Bread
- 1/2 red onion
- 2 Cloves of fresh garlic
- Half a punnet of cherry tomatoes
- 2-3 handfuls of baby spinach
- 2-3 handfuls of baby spinach
- 2 eggs for poaching
- Persian Feta
- 1/2 avocado
- Balsamic glaze
- 50g of butter
- 1 Tbsp of Apple Cider Vinegar
Process
- Slice the red onion into thin slices, mince garlic cloves and then slice button mushrooms
- Heat a medium-sized frypan and melt the butter. When it begins to bubble, add the onion and garlic fry them lightly. Add the cherry tomatoes and toss every 20- 30 seconds. In a separate pot, bring water to a simmer and add ACV.
- Add the parsley and mushrooms. Mix every 30 seconds to cook evenly
- Season with salt and pepper
- Once the mushrooms are cooked, add in the baby spinach and stir frequently. Cook until wilted and turn off the heat.
