Wednesday, October 5, 2011
Portobello Eggs Florentine
I looked it up. The Italian word for mushroom is "fungo". IT'S A BOY! I will call them "portobellos" from now on - but recognize that divisive language, um, divides.
3/4 cup frozen spinach (or 1/2 cup cooked fresh)
1 tsp cashew butter (any nut butter will do)
2 large eggs
2 portobello caps (I used medium sized)
Salt, pepper, Italian Seasoning, perhaps some nutmeg
1 tbsp balsamic vinegar
Marinate mushrooms in balsamic vinegar for 10-30 minutes. Brush with olive oil and grill or broil until soft. About 10 minutes.
Poach or fry egg (sunnyside up). You want the yolk to be as runny as you can stand it.
Combine spinach, cashew butter, seasoning. I was using raw cashew butter, so I added a splash of walnut oil and balsamic vinegar to make it more mixable.
Assemble: Mushroom on bottom, spinach in the middle, egg on top.
Obviously, if your cooking for more than one, you can double or triple the recipe. You can also do this for a paleo brunch and make a whole carton of eggs and whole bag of spinach.