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Portobello Eggs Benedict

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Ingredients
  

  • 2 portobello mushrooms
  • 1 tbsp olive oil
  • 1 tsp crushed garlic
  • 2 cups baby spinach
  • 2 eggs
  • Hollandaise sauce

Instructions
 

  • Preheat oven to 400˚F.
  • 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.