Ingredients:
Produce:
2 Portabella mushroom caps
1 cup Spinach
Refrigerated:
2 Eggs
Baking & Spices
1 tsp Paprika
Oils & Vinegars
1 tbsp Olive oil
Directions:
Preheat your oven to 375°F (190°C).
Clean the Portobello mushroom caps and remove the stems.
Brush both sides of the mushroom caps with olive oil and place them on a baking sheet, gill side down.
Bake the mushroom caps in the preheated oven for about 10 minutes, or until they are slightly softened.
While the mushrooms are baking, heat a skillet over medium heat and add a drizzle of olive oil.
Add the spinach to the skillet and sauté until wilted. Season with a pinch of paprika for flavor.
Remove the mushroom caps from the oven and carefully crack an egg into each cap, on top of the
wilted spinach.
Return the baking sheet to the oven and bake for an additional 10-12 minutes, or until the egg whites
are set and the yolks are still slightly runny.
Remove from the oven and sprinkle with a little more paprika for garnish.
Serve hot as a breakfast dish or a light meal.
Prep Time: 10 minutes | Cooking Time: 22 minutes | Total Time: 32 minutes
Kcal: 180 kcal | Servings: 2 servings