Poached farm egg over sautéed spinach, shiitake mushrooms and rocambole garlic, with roasted Yukon Gold potatoes
There’s no real recipe for this plate, or as I like to call it, “Clean Out Your Fridge Night”. It’s just a bunch of different things thrown together that I had sitting around in the crisper a couple of days ago. There’ll be more “Clean Out” nights later this week, as I prep to go food shopping over the weekend.
To view a brief demo on how to poach an egg, click here.
The mushrooms were sautéed with a couple of tablespoons of unsalted butter, along with chopped rocambole garlic and spinach, then seasoned to taste with sea salt and black pepper. The potatoes were halved or quartered, then tossed with olive oil, sea salt and black pepper, and roasted at 350 F for 45 minutes. I sprinkled a bit of chopped parsley afterwards.
Sometimes “simple” is exactly what you need.