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Poached Egg with Mushrooms and Truffle Oil

This recipe comes to us from the kitchen of  John Casey.

John was a regular instructor at the Neff Market Kitchen Cooking School which closed in May 2020.



  • 1 egg
  • 1 cup mushrooms (button or swiss browns)
  • 1 cup spinach leaves
  • 1 slice thick soda bread or (sourdough) toasted
  • 1 tsp truffle oil
  • parsley garnish
  • 2 tbsp olive oil
  • salt & cracked pepper to season



Poach egg in simmering water (approx. 1 litre with 1 tbsp of white vinegar).

Heat pan, add olive oil and saute mushrooms until just starting to crisp on the surface. Add the spinach and wilt in the hot pan approx. 30 sec.

Place mushrooms and spinach on to hot toasted bread. Place poached egg on top and drizzle with truffle oil and garnish. Season to taste.




John Casey
Executive Chef/National Manager, Aveo Group
John’s professional career began with a cooking apprenticeship at the Southern Cross, one of Melbourne’s past iconic hotels. During this time John represented Australia at the Culinary Olympics in Germany, winning a prestigious Gold Medal. Since then, John has experienced 30 years working with celebrated chefs such as Stephanie Alexander and elite athletes such as Cathy Freeman. In 2009 John co-founded Dineamic Australia, a healthy solution to ready-made meals borne from a shared vision in conjunction with a former professional footballer, Jason Johnson, and Karen Inge, a leading sports dietitian. Currently John manages over 70 kitchens ensuring fresh, healthy meals are prepared for over 13,000 residents within the Aveo Group.

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