Jul 14 2026
Restaurants›Prelude Breakfast Bar›Forest Wanderer Recipe

Forest Wanderer Recipe

Inspired by Prelude Breakfast Bar
Time30m
Serves1

Wheat english muffin topped with mushrooms, spinach and 2 poached eggs. Add avocado for $2. Comes with a side salad.

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Ingredients

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Muffin Base

Toppings

Side Salad

Method

Prepare the Muffin

  1. 1

    Toast the English Muffin

    Slice the wheat English muffin in half and toast it until golden brown.

Cook the Toppings

  1. 2

    Sauté the Mushrooms and Spinach

    In a skillet over medium heat, add a splash of olive oil. Once hot, add the sliced mushrooms and sauté for about 5 minutes until they are soft and browned. Add the spinach and cook until wilted, about 2-3 minutes. Season with salt and black pepper.

  2. 3

    Poach the Eggs

    In a pot, bring water to a gentle simmer. Crack each egg into a small bowl. Create a gentle whirlpool in the water and carefully slide the eggs in, poaching for about 3-4 minutes for a runny yolk. Remove with a slotted spoon and drain on paper towels.

Assemble the Dish

  1. 4

    Top the Muffin

    Place the sautéed mushrooms and spinach mixture on top of each half of the toasted muffin. Gently place a poached egg on top of each muffin half.

  2. 5

    Add Avocado (Optional)

    If using, slice the avocado and place a few slices on top of the poached eggs.

Prepare the Side Salad

  1. 6

    Mix the Salad

    In a bowl, combine the mixed greens, halved cherry tomatoes, and diced cucumber. Drizzle with olive oil and balsamic vinegar, and season with salt and black pepper. Toss gently to combine.

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