Poached Eggs in Portobello Mushroom Caps
Need a quick-fix meal that’s high in nutrition and low in calories? This egg and mushroom combo fits the bill-and you probably have all of the ingredients already.
- 4 large portobello mushrooms
- 2 tbsp extra virgin olive oil
- 1 tbsp balsamic vinegar
- 1 tsp fresh thyme chopped
- 1/2 tsp salt
- 1/4 cup cheddar grated
- 300 g spinach chopped
- 1 tbsp fresh dill chopped
- 1 tbsp white vinegar
- 1 tbsp extra virgin olive oil
- 1/2 tsp salt
- 1/4 tsp ground black pepper
- 4 eggs
- 1 garlic clove finely chopped
- 1 medium onion finely chopped
- 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 mushroom caps and arrange rounded side up on a baking sheet. Bake in a preheated 400ûF (200ûC) oven for 10 minutes, until cooked through.
- Meanwhile, for filling, heat remaining 1 tbsp (15 mL) oil in a skillet. Add garlic and onions and cook 5 minutes, or until tender but not brown.
- Add chopped mushroom stems and cook until liquid evaporates and pan is dry. Add spinach, salt and dill.
- Turn mushrooms cup side up. Fill each with the mushroom/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.