Portabella Poached Egg

 

I'm constantly searching for new ways to make breakfast more intriguing and enjoyable.  This super-satisfying poached egg dish hit the big win. Prepare it, eat it, and enjoy it!

 

Ingredients:

1 portabella mushroom cap stem removed

1 cup spinach leaves

Dash salt

1 tsp. white vinegar

1 large egg

1 slice of reduced-fat cheddar cheese

1 large tomato slice

black pepper to taste

 

Heat the oven to 400 degrees Fahrenheit. Coat a baking sheet with nonstick cooking spray.

Place the mushroom cap, round side down, on the sheet. Cook for fifteen minutes at a time or until the potatoes are cooked. Remove the baking sheet but leave the oven on. Meanwhile, heat a medium nonstick-sprayed saucepan over medium-high heat. Season with salt and spinach. Cook and stir for one minute, until it's wilted. Remove the spinach from the heat and wipe away any excess liquid using paper towels.

Fill the pot with 2 inches of water. Bring the vinegar to a boil. Lower the temperature after it has attained a steady simmer. In a small shallow dish, crack one egg. Stir the water and carefully add the egg. Cook until the egg white is mostly opaque, between three and five minutes three minutes for a runnier egg, and 5 minutes for a very hard one.

Transfer the egg to a layer of paper towels to absorb excess water using a slotted spoon.

Blot any liquid from the mushroom cap and top with a piece of cheese. Bake for a few minutes to two minutes, till the cheese begins to melt. Place on a platter and top with the tomato, spinach, and egg. If desired, season with black pepper.