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Smashed Celeriac with Spinach and Poached Egg

Illustrations by Anna Vu (@goodfoodcrapdrawing)

Greens and Eggs

Kickstart your day with nutrition and taste!
  • Serves 6
  • celeriac, peeled and cubed 1.5kg
  • garlic, peeled and kept whole 3 cloves
  • thyme leaves 2 tbsp
  • vegetable stock 650ml
  • dried red chilli, crushed 1 small
  • spinach with their stalks on 2 bunches
  • fresh eggs 6
  • butter to gloss
  • salt to taste
  • pepper to taste
  1. Heat the olive oil in a heavy bottomed saucepan and add the garlic cloves. Let the garlic turn a light golden brown, then add the cubed celeriac, stir well and keep the heat high.
  2. Add the chilli and thyme and cook for 5 minutes, letting the flavours break out in the heat. Add some of the stock and let it evaporate before adding more. Continue to cook the celeriac for 25 minutes, adding stock as the mixture dries. The celeriac will take on a rich quality and the thyme will be very pungent.
  3. Add the butter at the end, just to gloss the whole dish and give the dish a decadent edge.
  4. Wash the spinach and trim the stalks to a length of 2 inches. Place the stalks into cold water and allow them to soak, making sure there is no soil or debris left.
  5. Chop the spinach leaves and place into a heated saucepan, drizzle in a little olive oil and salt, keep on a high heat until the spinach has wilted and reserve warm.
  6. In a small pan of boiling water, cook the spinach stalks for 2 minutes, just to take some of the crunch out of them, strain and reserve warm.
  7. Poach the eggs in a medium sized pot of lightly boiling, salted water. [To poach an egg. Crack the egg into a cup and the pour the egg from the cup into the lightly boiling, salted water.]
  8. Keep the water slightly boiling and gently stir the water. Using a slotted spoon, lift the egg out after 3 minutes and push it gently with your finger. You can cook it to your desired consistency but I like it runny, and this takes about 3-4 minutes.
  9. Remove and reserve warm while the rest of the dish is prepared.
  10. Spoon a portion of the celeriac onto the centre of a plate, push the top of the mound down with the back of a spoon and place in some of the cooked spinach, top this with a poached egg and place a few of the cooked spinach stalks on the side. Serve hot for breakfast or brunch for a great start to the day.