Grilled Portobello with Spinach and Fried Eggs

Make grilled portobello with spinach and fried eggs, from the first ingredient to the finished dish.

INGREDIENTS | Makes 1 serving
2 large (160 g) Portobello mushrooms
100 g Spinach
2 large (110 g) Egg
1 clove, about 3 g Garlic
5 g Olive oil
1 tbsp, about 15 g Balsamic vinegar
To taste Salt
To taste Black pepper
Ingredient notes on the recipe page.

METHOD
1. Brush the mushrooms with half the oil and the crushed garlic, season, and grill them gill side up for eight to ten minutes until they slump and pool juice.
2. Wilt the spinach in a dry pan with a pinch of salt and squeeze it out.
3. Fry the eggs in the remaining oil until the whites are set.
4. Plate the mushrooms, spoon the spinach in, top with the eggs and add the balsamic over the mushrooms.

Contains eggs and sulphites.
Nearly every bottle of balsamic lists sulphites.
Check ingredient packaging for allergen information.

Full recipe: https://www.getfuel8.com/recipes/grilled-portobello-spinach-fried-eggs

AI-generated images illustrating the recipe.

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