Let’s get fancy….but not toooooo fancy.
This recipe is adapted from Sophie Dahl’s cookbook “Voluptous Delights”, a beautiful cookbook that features sexy, delicious, and seasonal food! This cookbook makes easy food look sophisticated and sexy.
She uses Portobello mushroom caps in place of english muffins in a lighter version of an Eggs Benedict. Portobello mushroom caps are huge and meaty and a great way to rock your breakfast world. This breakfast makes you feel like you are at a top class brunch spot.
But what really takes the breakfast to the next level is the perfect poached egg! Check out the tutorial here.
This breakfast is fancy enough to serve to a group for brunch. It is also easy enough to make for just yourself on a lazy weekend when you would rather just sit around in wool socks drinking coffee, filling out the crossword puzzle, staring at the dust on your shelves that just does not go away by itself…uuugh…, wondering when your taxes will just do themselves, dreaming about cabins that you want to build when you win the lottery, watching reruns of HGTV and wishing that maybe someone will come “crash” your home, and helping yourself to another mimosa because hey you need your fruit serving for the day!
Poached Eggs on Broiled Portobello Mushrooms (Gluten Free, Grain Free, Dairy Free, Paleo) (adapted from Sophie Dahl)
- 2 Portobello mushroom caps, stems and gills removed
- 2 eggs
- 2 to 4 cups of fresh spinach, cleaned
- olive oil
- salt and pepper
- 1/2 teaspoon fresh thyme
- Preheat oven to 450 degrees F. Line a baking sheet with parchment paper. Place cleaned Portobello caps stem side up on the parchment paper. Drizzle with 1 teaspoon of olive oil each and sprinkle with salt and pepper. Bake for 10 to 15 minutes.
- While Portobello caps are roasting, poach eggs as shown here or cook as desired.
- Add about 1 teaspoon of olive oil to small skillet placed over medium heat. Sauté spinach until slightly wilted, about 3 minutes. Remove skillet from heat.
- Remove mushroom caps from oven when done. Place one mushroom cap on each plate. Divide wilted spinach between the two mushroom caps. Top with the poached egg. Season with salt, pepper, and fresh thyme.