Restaurants›The Woolworth›Garden Of Eaten Recipe

Garden Of Eaten Recipe

Inspired by The Woolworth
Time25m
Serves2

Egg white, baby spinach, wild mushroom, grilled squash & zucchini, sundried tomato tapenade, pea shoot pesto, choice of toast

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Ingredients

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Ingredients

Method

Directions

1

Prepare the vegetables

In a skillet, heat olive oil over medium heat. Add the wild mushrooms and cook until they are soft and browned, about 5 minutes. Add the baby spinach and sauté until wilted, about 2 minutes. Season with salt and pepper.

2

Cook the egg whites

In a separate bowl, whisk the egg whites until slightly frothy. Pour into the skillet with the spinach and mushrooms. Cook until the egg whites are set, stirring gently to scramble, about 3-4 minutes.

3

Toast the bread

While the egg whites are cooking, toast the bread slices until golden and crispy.

4

Assemble the dish

On each piece of toast, spread 1.5 tablespoons of sundried tomato tapenade. Top with the egg white mixture, and then layer on the grilled squash and zucchini slices. Drizzle with pea shoot pesto before serving.