Portabella Poached Egg + More Healthy Breakfast Recipes

Apr 30 2019
We’re always looking for ways to make breakfast a little more interesting and a lot more delicious. Well, we hit the jackpot when we created this super-satisfying poached egg recipe. Make it; eat it; love it!

Hungry Girl's Healthy Portabella Poached Egg Recipe

Print Portabella Poached Egg Print

Entire recipe: 182 calories, 9.5g total fat (4.5g sat. fat), 405mg sodium, 9g carbs, 3g fiber, 3g sugars, 16g protein

Prep: 10 minutes
Cook: 20 minutes


1 portabella mushroom cap (stem removed)

1 cup spinach leaves

Dash salt

1 tsp. white vinegar

1 large egg

1 slice reduced-fat cheddar cheese

1 large tomato slice

Optional topping: black pepper


Preheat oven to 400 degrees. Spray a baking sheet with nonstick spray.

Place mushroom cap on the sheet, rounded side down. Bake until tender, about 15 minutes. Remove sheet, but leave oven on.

Meanwhile, bring a medium pot sprayed with nonstick spray to medium-high heat. Add spinach and salt. Cook and stir until wilted, about 1 minute. Remove from heat, transfer spinach to a layer of paper towels, and blot away excess moisture.

Clean pot, and fill with 2 inches of water. Add vinegar, and bring to a boil. Once boiling, lower temperature until a steady simmer is reached.

Crack egg into a small shallow bowl. Give water a stir, and gently add egg. Cook until egg white is mostly opaque, 3 - 5 minutes (3 for a runnier egg, 5 for a very firm one).

Using a slotted spoon, carefully transfer egg to a layer of paper towels to absorb excess water.

Blot excess moisture from mushroom cap, and top with cheese slice. Bake until cheese begins to melt, 1 - 2 minutes. Transfer to a plate, and top with tomato, spinach, and egg. If you like, sprinkle with black pepper.


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Chew on this:

Today, April 30th, is National Oatmeal Cookie Day and National Raisin Day. Celebrate both with this breakfast-appropriate recipe!

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