I love this recipe, it easy and tasty.
The book’s Portobello Toast recipe were the inspiration for this brunch recipe. Free range eggs baked on Portobello mushrooms topped with tangy goat’s cheese sitting of a bed of fresh spinach and plump plum tomato slices.
• 2 Portobello Mushrooms
• 1/2 tbsp Olive Oil
• 2 medium-large Free Range Eggs
• 1 tbsp Chives (chopped)
• 1 dash Hot Sauce
• A little bit of Water
• 1 Green (Spring) Onion (chopped)
• 30 g Creamy Goat's Cheese
• 1 handful Spinach
• 1 Plum Tomato - sliced
• 1/2 tbsp Balsamic Vinegar
• Salt and Pepper to taste
Spritz the bottoms of the Portobello Mushrooms and place under the grill for 3-5 minutes.
Whisk 2 eggs, with chives, dash of hot sauce, a bit of water (makes eggs fluffy), and salt & pepper to taste.
Remove mushrooms form grill and crank the oven to Gas mark 8.
I put my mushrooms in 2 soup bowls as they were too flat to hold all the egg without overflowing.
Spritz a bit of oil on the inside of the mushrooms and pour the egg mixture equally over both.
Return the mushrooms to the oven for 15-20 minutes. Remove from heat when the egg is no longer runny.
Top with goat's cheese and green onion and return to oven for 5 minutes or until the eggs are cooked thoroughly.
Put the spinach onto a plate, cover with the tomato slices drizzle over the balsamic vinegar and the remainder of the olive oil. Salt & pepper to taste.
Top salad with the cooked Eggy Portobello Toasts and Enjoy!