Grilled Portobello with Spinach and Fried Eggs
Makes 1 serving

INGREDIENTS
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

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.

RECIPE NOTES
Portobellos pool juice as they grill. Tip it over the spinach rather than down the sink.
Almost all of the 20 g of protein is the two eggs. It is a light plate, and a slice of toast alongside is the obvious way to make it a bigger one.

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