Bart's Recipes
Brush the wild mushrooms clean and cut the oyster and chestnut mushrooms into large chunks. Rinse the spinach and let it drain well. Finely chop the fresh chives. Meanwhile, put a large pot of water on the stove and bring it slowly to a boil.
Heat the extra virgin olive oil in a large skillet. Sear the mushrooms firmly until they turn golden brown. Add the spinach and heat everything briefly until the leaves are just wilted. Season the vegetable mixture with a pinch of Celtic sea salt and freshly ground black pepper, and keep it warm.
Create a whirlpool in the pot of hot water with a spoon. Crack the organic meadow eggs first into a small bowl and then gently slide them into the gently simmering water. Poach the eggs for exactly three minutes, so the whites set but the yolk remains soft. Remove them from the water with a slotted spoon and let them drain briefly.
Divide the warm spinach and mushrooms onto a plate. Gently place the poached eggs on top. Sprinkle the hemp seeds and finely chopped chives over the dish and serve immediately.
