Clean mushrooms by removing the stems and scraping out the gills. Spray mushrooms with cooking spray and place them stem-side up on a cookie sheet. Bake for 10 minutes.

Add olive oil and garlic to a large pan and sauté for 30 seconds or until fragrant. Add the spinach and sauté until it starts to wilt.

Pan-fry two eggs sunny-side up.

When the mushrooms are done, plate them stemside up. Top with spinach and one egg each.

Make your hollandaise sauce (See page 68).

Immediately pour over eggs. Salt and pepper to taste and serve.