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June 12, 2016

Tried & Tested: Madeleine Shaw’s Ready Steady Glow

by Julieta Lucca

We start off a new series on JOY where we test recipes from our favourite cookbooks!

Madeleine Shaw released her second cookbook, Read Steady Glow, and we can't wait to tuck in!

Restraining ourselves from buying more cookbooks is not in our to-do list. And what better way to learn a few more recipes than browsing through our favourite ones and discovering new releases. This week, we put to the test Madeleine’s Caramelised Mushrooms and Spinach with Poached Eggs and Red Pepper Romesco Sauce. What really sold it for us was the red pepper sauce and the new take on the classic poached eggs on toast. We loved the complexity of the flavours and how easy it was to put together. The perfect Sunday brunch.

Pick up a copy of Madeleine Shaw’s NEW Ready Steady Glow here.


🕑 25 minutes

  • serves 2
  • 1 tsp coconut oil or butter
  • 100g mushrooms
  • 100g spinach leaves
  • 1 garlic clove
  • 1 tsp dried thyme
  • pinch of chilli flakes
  • 1/2 tbsp balsamic vinegar
  • 4 free range eggs
  • 2 slices of sourdough bread (rye or gluten-free bread too)
  • salt & pepper

for the romesco sauce

  • juice of 1 lime
  • 80ml olive oil
  • 1 red chili (optional)
  • 4 jar roasted red peppers in olive oil
  • 20 toasted flaked almonds (or hazelnuts)
  • 1 garlic clove
  • 3/4 tsp salt
  • 2 spring onions


– Place all Romesco sauce ingredients in a blender and blend until smooth, then set aside.

– Heat the oil or butter in a pan on medium heat and add the mushrooms to cook for 2 minutes. Sprinkle with salt and pepper.

– Place the washed spinach in a colander and pour boiling water over it to wilt. Leave to drain.

– Add the garlic, thyme, chilli (if using) and balsamic vinegar to the mushrooms and cook for another 30 seconds. Add the drained spinach and cook a little bit more. Turn the heat of and cover the pan.

– Boil a pan of water with a pinch of salt and turn down to a high simmer. Crack the eggs into ramekins and gently tip into the simmering water one by one. Poach the eggs for 2-3 minutes each or until cooked to your liking.

– Toast the bread and with the mushrooms and eggs, then pour the Romesco sauce all over.



We loved this take on regular eggs on toast. We skipped on the chilli flakes and chilli in the sauce to keep it non-spicy.

The recipe doesn’t mention what kind of mushrooms to go with so that alone means the possibilities are endless. We love recipes that are versatile and easy to substitute ingredients if you don’t have a thing or two.

The cookbook says it takes 10 minutes to whip up this bad boy but in reality we did find it took us more along the lines of 20-25 minutes to get it all done. Granted, you can make the sauce ahead on time and keep it in an air-tight container in the fridge to make the process faster. And while we are talking about the sauce, we used the leftover we had in salads and with pasta! An absolute gem!

Some of our favourite recipes from the book include:

– Grilled Haloumi and Mango Slaw with Coconut Tahini Dressing

– Roasted Chicory, Grape and Dill Salad

– Beetroot Crepes with Hummus, Rocket and Avocado

– Gluten-free raspberry and Pistachio Brownies


✚ Ready Steady Glow

Buy on: Amazon UK Amazon US

share your creations with us on twitter @julietoyankee

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