Ingredients

The following ingredients have 4 Servings
  • 4 portobello mushrooms
  • 1 tbsp olive oil
  • 5 eggs
  • 2 tbsp almond milk (or other milk alternative)
  • 2 cups fresh spinach (chopped)
  • Salt and pepper
  • Optional chopped bacon (tomatoes, chives)

Instruction

  • Preheat the oven to 200 degrees Celsius (390 degrees Fahrenheit)
  • Remove the stem and gills from each of the portobellos. Place them face up on a baking sheet or large oven proof pan and lightly brush each mushroom with half a tablespoon of oil and sprinkle with salt. Bake for 12 minutes. Once cooked, remove from the oven and set aside.
  • While the mushrooms are cooking, separate each of the eggs, combining the whites in a bowl and leaving the yolks in the shell. You will have one extra yolk which you can throw away, or alternatively add in with the egg whites.
  • Gently whisk the egg whites and almond milk and season with salt and pepper. On low heat, place half a tablespoon of olive in a medium skillet. Once hot add chopped spinach and cook for a few minutes until the spinach begins to wilt and then add in the egg whites. Allow the whites to sit for 1-2 minutes before stirring with a wooden spoon. Continue to cook for 2-3 minutes until the egg whites have set but are still moist. Remove from the heat.
  • Turn the oven off.
  • Fill each of the mushrooms with the egg white mixture and create a small hole in the centre. Gently place a yolk into the centre of each of the mushrooms. Cover the pan with a lid or alternatively place a sheet of tin foil over the baking sheet so all 4 mushrooms are covered. Place the tray back into the oven which is turned off and allow to sit for 3 to 4 minutes until the yolk is just set.
  • Remove from the oven and serve each portobello with chopped fresh chives and any other toppings of choice such as bacon, chopped tomatoes, avocado or salsa. Enjoy!