Directions

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.