Poached Eggs in Portobello Mushroom Caps

Need a quick-fix meal that’s high in nutrition and low in calories? This egg and mushroom combo fits the bill-and you probably have all of the ingredients already.

Poached eggs, portobello mushrooms and vine tomatoes
Poached Eggs in Portobello Mushroom Caps
Poached Eggs in Portobello Mushroom Caps
Ingredients
Portions:
Units:
Ingredients
Portions:
Units:
Instructions
  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.
  2. 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 400ûF (200ûC) oven for 10 minutes, until cooked through.
  3. 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.
  4. Add chopped mush­room stems and cook until liquid evaporates and pan is dry. Add spinach, salt and dill.
  5. Turn mushrooms cup side up. Fill each with the mushroom/spinach mixture. Sprinkle with cheese. Bake 5 minutes.
  6. 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.
  7. Trim away excess whites. Place eggs on mushrooms. Dust with pepper.