Baked Portobellos with Egg & Spinach

📝 Ingredients

• 4 large portobello mushrooms (about 90 g each)
• 1 tbsp olive oil (½ for the mushrooms, ½ for the spinach)
• 1 garlic clove
• 125 g baby spinach (1 bag)
• 4 eggs
• 20 g grated Parmesan
• 2 slices of country bread (about 60 g each)
• Salt, black pepper

🍴 Utensils

• Baking tray + baking paper
• Frying pan
• Teaspoon
• Pastry brush
• Colander
• Toaster

📖 Steps

1. Preheat the oven to 200 °C. Remove the stalks from the portobellos, then gently scrape out the brown gills with a teaspoon to hollow out the caps. Wipe them with damp kitchen paper rather than rinsing them: they would soak up water.
2. Brush the caps with half the oil, season lightly with salt, then place them hollow side down on the tray lined with baking paper. Bake for 10 min: they release their water and start to soften.
3. Meanwhile, heat the rest of the oil in the frying pan over a medium heat, add the chopped garlic for 30 seconds without letting it colour, then the spinach. Stir for 2 min until wilted, season with salt and pepper and drain in the sieve, pressing with a spoon.
4. Take out the tray, turn the mushrooms hollow side up and dab away any water inside with kitchen paper. Divide the spinach between the caps, forming a little nest with a well in the centre.
5. Crack an egg into a small bowl, then gently slide it into the well of a cap; repeat with the others. If a cap is too small, leave a little of the white in the bowl rather than letting it overflow. Season with salt and pepper and sprinkle the Parmesan over the white.
6. Bake for 10 to 12 min, until the white is completely set and opaque but the yolk still wobbles when you gently shake the tray. Keep an eye on them from 9 min: a minute or two too long is enough to harden the yolk.
7. During the last few minutes, toast the slices of country bread in the toaster until golden and crisp. Serve 2 portobellos per person with a slice of toast to mop up the yolk.