Portobello Mushroom Eggs Florentine
Ingredients:
– 2 large Portobello mushroom caps
– 1 cup fresh spinach
– 2 eggs
– 1 pinch paprika
– 1 tablespoon olive oil
Instructions:
1. Preheat your oven to 375°F (190°C).
2. Clean the Portobello mushroom caps and remove the stems.
3. Brush both sides of the mushroom caps with olive oil and place them on a baking sheet, gill side down.
4. Bake the mushroom caps in the preheated oven for about 10 minutes until slightly softened.
5. Meanwhile, heat a skillet over medium heat and add a drizzle of olive oil.
6. Sauté spinach until wilted. Season with a pinch of paprika.
7. Remove the mushroom caps from the oven and carefully crack an egg into each cap, on top of the spinach.
8. Return the baking sheet to the oven and bake for an additional 10-12 minutes until the egg whites are set and the yolks are slightly runny.
9. Sprinkle with a little more paprika for garnish.
10. Serve hot as a delicious breakfast or light meal. Enjoy your Portobello Mushroom Eggs Florentine!
