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Grilled Portobello with Spinach and Fried Eggs

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

1 serving · 8 ingredients · 4 steps

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Grilled Portobello with Spinach and Fried Eggs, plated and ready to serve. — The finished recipe. Grilled Portobello with Spinach and Fried Eggs

Ingredients 1 to 6 for grilled portobello with spinach and fried eggs arranged separately on a dark worktop. — Ingredients 1 to 6. 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

Ingredients 7 to 8 for grilled portobello with spinach and fried eggs arranged separately on a dark worktop. — Ingredients 7 to 8. To taste Salt. To taste Black pepper

Grilled Portobello with Spinach and Fried Eggs, preparation step 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. — Step 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.

Grilled Portobello with Spinach and Fried Eggs, preparation step 2: Wilt the spinach in a dry pan with a pinch of salt and squeeze it out. — Step 2. Wilt the spinach in a dry pan with a pinch of salt and squeeze it out.

Grilled Portobello with Spinach and Fried Eggs, preparation step 3: Fry the eggs in the remaining oil until the whites are set. — Step 3. Fry the eggs in the remaining oil until the whites are set.

The finished grilled portobello with spinach and fried eggs. — Step 4. Plate the mushrooms, spoon the spinach in, top with the eggs and add the balsamic over the mushrooms.

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