Poached Eggs in Portobello Mushroom Caps.
2 Tbs extra virgin olive oil
1 Tbs Balsamic vinegar
1 tsp chopped fresh thyme leaves
1/2 tsp salt
1 Tbs olive oil
1 clove garlic, finely chopped
1 300g pkg frozen chopped spinach, defrosted and squeezed dry
1/2 tsp salt
1 Tbs chopped fresh dill
1/4 cup grated cheddar or Swiss cheese
1 Tbs white vinegar
1/4 tsp freshly ground black pepper.
For mushrooms, carefully remove stems so as not to break the caps. Chop stems and reserve. With a small spoon, gently clean out and discard the gills from the mushroom caps. Combine olive oil, balsamic vinegar, thyme and salt. Brush over both sides of the mushroom caps and arrange rounded side up on a baking sheet. Bake in a preheated 400°F oven for 10 minutes, until cooked through.
Meanwhile for filling, heat remaining olive oil in a skillet. Add garlic and onions and cook 5 minutes, or until tender but not brown. Add chopped mushroom stalks and cook until liquid evaporates and pan is dry. Add spinach, salt and dill.
Turn mushrooms cup side up ad fill with the spinach mixture. Sprinkle with cheese. Bake 5 minutes.
Bring a skillet of water to a boil. Add vinegar. Crack in eggs. Poach gently 3 to 4 minutes until whites are set and yolks are a little runny. Remove eggs from water to a plate lined with paper towels or a tea towel. Trim away excess whites. Place eggs on mushrooms. Dust with pepper.
Makes 4 servings. Have a great (green) day.