Bonnie says: Portobello mushroom caps make a great base for poached eggs. Serve with a salad and whole- grain toast.

Fran says: Portobello mushrooms are low in calories and contain valuable amounts of niacin, selenium, folate, phosphorus and potassium, as well as disease-fighting plant chemicals.

Ingredients

4 large portobello mushrooms, about 4 in/10 cm across, cleaned
2 tbsp (25 mL) extra-virgin olive oil
1 tbsp (15 mL) balsamic vinegar
1 tsp (5 mL) chopped fresh thyme leaves
1/2 tsp (2 mL) salt

Filling
1 tbsp (15 mL) extra virgin olive oil
1 clove garlic, finely chopped
1 small onion, finely chopped
1 300 g pkg frozen chopped spinach, defrosted and squeezed dry
1/2 tsp (2 mL) salt
1 tbsp (15 mL) chopped fresh dill
1/4 cup (50 mL) grated cheddar or Swiss cheese
4 eggs
1 tbsp (15 mL) white vinegar
1/4 tsp (1 mL) freshly ground black pepper

Get Cooking

1. 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 400˚F (200˚C) oven for 10 minutes, until cooked through.
2. 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.
3. Turn mushrooms cup side up. Fill each with the mushroom/spinach mixture. Sprinkle with cheese. Bake 5 minutes.
4. 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.

Makes 4 servings.

Photo by Benoît Levac; Food Stylist: Marie-Éve Charron; Prop Stylist: Irène Garavelli.

Read more about the difference between brown and white eggs, how to pick the best eggs and how to store them in Key Ingredients: Eggs.