Forest Egg Breakfast with spinach, avocado, mushrooms, rocket and truffle oil

0:00 intro
0:18 Buttered Toast
0:52 Avocado Paste
1:25 Poached egg
2:00 Mushrooms and Spinach
2:42 Assemble finish and serve

100g mushrooms
100g spinach
half avocado
1 egg
slice of bread
olive oil
lemon
truffle oil
black pepper
salt

Instructions:
1. Prepare the Buttered Toast:
Toast the slice of bread until golden brown.
- Spread butter evenly on each slice while still warm. Set aside.

2. Prepare the Avocado Paste:
- Cut the avocado in half, remove the pit, and scoop the flesh
- Add the juice of half lemon, a tablespoon of olive oil
Mash the avocado mixture until smooth and creamy. Set aside.

3. Poached egg
- Fill a medium saucepan or deep skillet with about 3-4 inches of water.
- Bring the water to a gentle simmer over medium heat. You should see small bubbles forming at the bottom of the pan, but the water should not be boiling vigorously.
- Add Vinegar (Optional):
Crack an egg into a small bowl or ramekin. This makes it easier to slide the egg gently into the water.
Use a spoon to stir the water in one direction to create a gentle whirlpool. This helps to center the egg whites around the yolk.
Carefully slide the egg from the bowl into the center of the whirlpool (if you created one). If not, just slide the egg gently into the simmering water.
Let the egg cook undisturbed for about 3 minutes for a runny yolk. If you prefer a firmer yolk, cook for an additional 1-2 minutes.
Use a slotted spoon to gently lift the poached egg out of the water.
Place the egg on a paper towel to drain any excess water.

4. Cook the Mushrooms and Spinach:
- Heat a large skillet over medium heat and add a tablespoon of neutral oil. Add the sliced mushrooms to the skillet and cook until they are golden brown and tender, about 5-7 minutes.
- Add the fresh spinach to the skillet and cook until wilted, about 2 minutes.
- Season with a pinch of salt and freshly ground black pepper. Remove from heat and set aside.

5. Assemble the Breakfast:
Spread avocado paste on slice of buttered toast.
 - Arrange the cooked mushrooms and spinach evenly over the avocado paste.
Place a poached egg on top

6. Finish with Truffle Oil and Serve:
- Drizzle a small amount of white truffle oil over assembled toast.
- Sprinkle with additional freshly ground black pepper.
Serve with a side of fresh rocket salad.

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