Portobello Egg on Spinach Bed

Portobello Egg on Spinach Bed

Portobello Egg on Spinach Bed is a simple recipe, light and full of antioxidants!

Portobello Egg on Spinach Bed

Preparation time: 15 min

Cooking: 25 min

Ingredients for 4 persons

  • 4 mushrooms Portobello, coulemelles about 10 cm in diameter
  • 1 finely chopped shallot
  • 400 g spinach
  • 2 tbsp olive oil
  • 2 tsp base garlic and parsley (see recipe in box)
  • 4 tbsp canned tomatoes (diced)
  • 4 large eggs
  • 1 pinch of salt
  • Pepper to taste

Preparation

Preheat oven to 190 ° C. Prepare the vegetables: finely chop the shallot; Wash, drain and spinach; Remove the feet of the mushrooms from their hats, then chop the feet. Book.
Heat half the oil in a frying pan over medium heat. Swill the shallot 2-3 min, stirring then add the Base of garlic and parsley and the feet of the mushrooms. Sauté again for another 3 min, stirring. Add the diced tomatoes, cook 1 min, salt, pepper and remove from heat.
Heat the rest of the oil in another skillet over fairly high heat. Add mushroom hats and grasp 2-3 min on each side. Place on a baking tray or dish. Distribute the crushed mushrooms and tomatoes on the circumference of the hats so as to form a crown, leaving the center free to receive the egg. Place the egg in the center, salt and pepper. Bake in center of oven 10 min.
Meanwhile, cook the spinach in a saucepan without adding water: the one left in the leaves after washing and lightly shaken the spinach is enough to cook them. Salt, cover and cook over high heat 3-4 min, taking care not to cook them too much, either until the leaves wilt and become dark green in color.
Transfer spinach to strainer and squeeze to remove excess water. Then distribute them on the individual plates by putting the egg-Portobello on top. Serve it.

Basil of garlic and parsley
Ingredients: 1 bunch of fresh Italian parsley, 3 garlic cloves, 9 tbsp olive oil (enough to cover)
Thoroughly wash and squeeze these leaves, and finely chop them with the garlic cloves. Place this mixture in a jar. Cover with oil, thus preventing contact with air (the amount of oil indicated below is given as a reference). Close with a lid and refrigerate immediately.

 

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