Portobello Mushroom Topped with Spinach and Poached Egg

This is a recipe that would make Popeye say "Strong to the finish when I eats me spinach!" But seriously......this breakfast was packed with protein to keep you fuller longer and it was SOOOO TASTY!!! I came up with the idea day before yesterday so I yesterday I headed to my favorite store Trader Joe's and got the ingredients!! 

You know what I noticed today when I made it though....well a couple of things. I noticed how EXCITING it is when you have an idea in your head and you are able to make it a reality I <3 that feeling!! I also noticed...as a food blogger you eat alot of cold food. Lol.... By the time you prep the food, plate the food, prep the area to take the photos, photograph the food, and finally sit down to eat it...it can lose its warmth. Oh well......it's all a labor of love!! Sometimes Ive been so excited after taking one bite I couldn't wait to blog it so I blogged first and then ate......what can I say....I'm a dork!!

This recipe will make 2 servings!!

2 portobello mushrooms
4 cups washed spinach leaves
1/2 of a small red onion, sliced into thin strips
1 T red wine vinegar
salt and pepper to taste
2 eggs poached
2 tsp freshly grated Parmesan cheese

Place washed portobello's on a baking sheet cap facing down (or else they fill up with the juices and get mushy) Drizzle with olive oil and sprinkle with salt and pepper. Place in oven at 450 degrees for 10-15 minutes. Meanwhile start heating water to poach your eggs. In a frying pan, put a little olive oil and place over medium heat. When pan is hot add onions and saute for 2 min then add spinach. Once spinach has wilted remove from heat and add vinegar and salt and pepper to taste. Your eggs should have been poaching during this time as well!! Remove mushrooms from oven and place on plate cap side up. Put half your spinach mixture in each one and top with poached egg. Sprinkle with salt pepper and 1 tsp on each one of the Parmesan cheese.