- 6 tablespoons butter, melted
- 2 cloves garlic, crushed
- 1 tablespoon Italian seasonings
- 4 large portobello caps, stems removed
- 1 teaspoon white vinegar
- 8 eggs
- 1 bag fresh spinach or approximately 8 cups (2 cups per serving)
- 1 pint heavy cream
- 1 cup grated Parmesan
- Parsley, for garnish
- Fresh fruit, for serving
Preheat the oven to 350 degrees F.
Melt the butter; add the crushed garlic and Italian seasonings. Using a cake pan or cookie sheet with edges, place the caps, gill side up and without the stem (reserve the stem for making veggie broth). Equally divide the butter mixture between caps. Bake for about 20 minutes. Caps should be cooked but not shriveled. They should be firm to touch and just a little light color left. (Do not over cook.)
While caps are cooking, start your poached egg water. Add a teaspoon of white vinegar to help bind the eggs. When the caps are done, remove them and cover them with foil to keep them warm. Turn the oven up to broil. Drop your eggs into hot water. In another large frying pan, saute/steam your spinach in just a touch of olive oil and a little water. Keep stirring the spinach.
When the eggs are almost ready (about 4 minutes). Arrange the spinach on 4 oven safe plates. Place 1 cap on each bed of spinach; place 2 eggs on each cap. Drizzle heavy cream over the whole plate. Sprinkle with Parmesan and flash under broiler, just enough to melt cheese a little. Garnish with chopped parsley and serve with fresh fruit.
Chef's Note: the caps can be made ahead of time and warmed. The spinach can also be made ahead of time and warmed. If you don't like poached eggs, any style egg works.
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
Recipe courtesy Cloud Cliff Cafe, Bakery and Art Space