An egg baked «sunny-side up» on a Portobello mushroom with spinach.
An unusual presentation for a very simple dish.
2 | Portobello mushrooms, large, about 10 cm diameter | 150 g | |
1/2 | shallots, finely chopped | 20 g | |
200 g | spinach | 8 cups | |
1 tbsp | olive oil | 15 mL | |
1 tsp | Parsley and Garlic Base | 5 mL | |
2 tbsp | canned tomatoes (diced) | 30 g | |
2 | eggs size large | ||
1 pinch | salt [optional] | 0.2 g | |
ground pepper to taste [optional] |
Keep the serving plates warm on the stove while you're preparing the dish.
per 1 serving (200 g)
Amount % Daily Value |
Calories 180 |
Fat 13 g 21 % |
Saturated
2.7 g
14 % |
Cholesterol 220 mg |
Sodium 230 mg 10 % |
Carbohydrate 8 g 3 % |
Fibre 3 g 11 % |
Sugars 2 g |
Net Carbs 5 g |
Protein 10 g |
Vitamin A 154 % |
Vitamin C 39 % |
Calcium 10 % |
Iron 25 % |
Food Group | Exchanges |
---|---|
Vegetables | 1 |
Meat and Alternatives | 1 |
Fats | 1 ½ |
Excellent recipe, though the tomato mixture looks nothing like in the photo. 10 minutes on normal baking is not enough to whiten and cook the egg. I ended up putting it on broil for another 3-4 minutes and it cooked perfect that way! The spinach is so much more flavorful without boiling it in water and pressing certainly helped with the water!
Delicious. We had ours with ketchup added at the end instead of the tomato sauce. The spinach bed was a nice change to our routine. This dish had a good blend of flavors.
The tomato/mushroom stem mix was too little to create a ring. The egg ended up going over it but that was no big deal. Like GiftedDesign said, 10 minutes was not enough in the oven, had to broil too, and the tomato mix looked nothing like the picture. I just found the portion to be small in general and ended up nibbling afterwards, something I almost never did with SOS Cuisine meal plans.