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!
Portabella Poached Egg
Entire recipe: 182 calories, 9.5g total fat (4.5g sat. fat), 405mg sodium, 9g carbs, 3g fiber, 3g sugars, 16g protein
1 portabella mushroom cap (stem removed)
1 cup spinach leaves
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.
MAKES 1 SERVING
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