- 4 Medium Portobello Mushrooms
- 4 Eggs
- 100g Spinach
- Lemon Juice
- Olive Oil
Place mushrooms on an oven proof tray, roast for 10 minutes on 180/350 for 10-12 minutes. While mushrooms are roasting, boil a pot of water and squeeze in a tablespoon worth of lemon juice, this helps keep the eggs intact. When water is boiling, bring down to a light simmer, swirl water lightly with a spoon, crack egg shells enough to open and drop eggs into the water. Bring out eggs after 2-3 minutes depending how soft or hard you like them, and place on a paper towel to catch excess water. Place mushrooms on a plate, place some spinach on top and top with the eggs, drizzle over some olive oil and salt and pepper.