Portobello Eggs in a Nest

For a quick, easy, delicious breakfast!

Who loves breakfast?! I sure do! I'm constantly looking for new ways to enjoy my favourite meal and this is the latest. Oh, and did I mention the EASIEST too?!

Mushrooms are so packed full of flavour it's crazy. Add in the fibre to keep you full, plus the vitamins and minerals...you seriously cannot go wrong! Instead of the traditional baking of eggs in portobello mushrooms, I decided to try steaming them a bit in the microwave to speed up the process a little before cooking the works in a frying pan. If you're not one for using a microwave to cook your food, feel free to steam the mushroom caps on the stove for about 20 minutes before frying!

*drool*

Recipe:

You'll Need:

1-2 Portobello Mushroom Caps

1-2 Eggs

1 cup Spinach

Salt and Pepper

Hot Sauce

Wash the mushroom caps and remove stems. Place the caps in a bowl along with a little bit of water and microwave for 90 seconds or so, just until beginning to soften (microwave times may vary).

Heat up an oiled skillet on medium heat. Place mushroom caps, top side down, on skillet. Crack 1-2 eggs into each cap, depending on how large they are. Sprinkle with salt and pepper and cover pan with lid. Cook for about 5-8 minutes on medium heat just until the eggs are cooked in the caps. If you wish, you can also turn the caps over for about 30 seconds to cook the top (optional).

Serve on a bed of spinach and drizzle with hot sauce.

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