Ingredients

The following ingredients have 4 Servings
  • 1 teaspoon olive oil
  • 1/2 cup chopped fresh spinach
  • 1 cup spicy marinara pasta sauce (I used Mezzetta brand)
  • 1 medium portobello mushroom cap
  • 2 large eggs
  • 2 tablespoons shredded Parmesan cheese
  • 1 teaspoon chopped green onions
  • salt and pepper to taste

Instruction

  • In small 6-inch skillet (that is oven proof), heat olive oil and saute spinach over medium-high for 2 to 3 mintues.
  • Heat oven to 400 degrees.
  • Add marinara sauce to skillet and stir to combine with spinach.
  • Wash mushroom cap and remove stem. Place gill side up in middle of pasta sauce -- cut off rounded bottom if needed to keep it sitting flat.
  • Crack eggs in middle of mushroom leaving yolks intact. Sprinkle with Parmesan cheese, salt and pepper.
  • Bake at 400 F degrees for approximately 15 minutes, more or less depending on preferences of yolk consistency.