Eggs with Portobello Mushrooms and Spinach
Simple Recipes Eggs Breakfast Gluten-Free Recipes Retete Fitness Mushrooms
Some days start like this...
Ingredients
Fried Eggs
2 eggs
a little oil for greasing the pan
salt, pepper, chili flakes
Grilled Portobello Mushrooms with Spinach
2 Portobello mushrooms (about 150 g total)
1/4 teaspoon chili paste (I used ground chili in oil)
1 large garlic clove
1 handful baby spinach
3 sprigs parsley
2 tablespoons extra virgin olive oil
salt, black pepper
Servings: 1
Calories: 445 cal
Protein: 15.3 g
How to prepare eggs with portobello mushrooms and spinach
- Cut the mushrooms into slices that aren't too thin, as they will shrink considerably during cooking. Sprinkle with a little salt and toss with 1 tablespoon of oil.
- Crush the garlic and mix it with the chili paste and 1 tablespoon of oil.
- Heat a grill pan (5 minutes, without fat). Place the mushroom slices spaced apart in the pan and cook for 1-2 minutes per side (until they're nicely browned).
- Transfer to a bowl and immediately add (while still hot) the garlic paste, spinach, and most of the chopped parsley (save some for the eggs). Mix well for a longer time, so the spinach leaves cook slightly from the heat of the mushrooms. Taste for salt. Let it sit while you prepare the eggs.
- Prepare the fried eggs following the recipe here. Transfer the eggs to a wide plate and sprinkle with the remaining parsley. Spread the mushrooms around the eggs. Serve immediately, with a slice of fresh or grilled focaccia.
