Breakfast,  Recipes

Lazy Sunday Brunch

Serves 4


  • 8 Free range eggs
  • 2 Tbsp white vinegar
  • 4 big handfuls baby spinach
  • 24 cherry tomatoes
  • 300g button mushrooms, quartered
  • 1 Tbsp organic butter
  • 1 medium ripe avocado


  1. To a large saucepan of water add white vinegar, bring to simmer
  2. To a large frypan gently melt the butter, when foamy add mushrooms and cherry tomatoes, tossing occasionally until cooked, remove from heat and keep warm.
  3. Swirl simmering water until a whirlpool forms gently add eggs one at a time, this may need to be done in batches, poach for 5 minutes.
  4. While the eggs are poaching gently wilt the spinach and slice the avocado
  5. Divide onto serving plates
  6. Season with salt and pepper to taste