Portobello Mushroom Topped with Spinach and Poached Egg

Place washed portobellos on a baking sheet, cap facing down (or else they fill up with the juices and get mushy). Drizzle with olive oil and sprinkle with salt and pepper. Place in the oven at 450ºF for 10-15 minutes. Meanwhile, start heating water to poach your eggs.

Put a little olive oil in a frying pan and place over medium heat. When the pan is hot, add onions and saute for 2 minutes. Then add spinach. Once spinach has wilted, remove from heat and add vinegar and salt and pepper to taste. Your eggs should have been poaching during this time as well!

Remove mushrooms from oven and place on the plate cap side up. Put half your spinach mixture in each one and top with a poached egg. Sprinkle each mushroom cap with salt, pepper, and a teaspoon of the Parmesan cheese.