The Ultimate Vegetarian Breakfast

Ok, this is not a 100% vegetarian.  Eggs are part of the dish. However, you can always omit the egg. Regardless, I've made this countless number of times.  It is one of my favorite ways to eat poached eggs and is always a hit with house guests.

Makes: 2 servings

Ingredients

4 eggs

2 white or wheat english muffins

4 tsp hummus 

4 cups fresh spinach leaves

4 portobello mushroom caps

1/4 cup marinated sundried tomatoes (or 4 tsp sundried tomato paste)

2 tbsp olive oil
salt and pepper

1.   In a large frying pan, heat olive oil at medium heat.

2.   Add portobello mushrooms.  Cook 3 minutes on each side or until golden and cooked through.

3.   Place cooked mushrooms on a plate and cover to keep warm.

4.   In same pan, add spinach and saute till leaves are wilted.  This should take no more than 2 minutes. Add salt and pepper to taste.

5.   Place cooked spinach on a plate and cover to keep warm.

6.   At the same time, poach eggs using an egg poacher or heat a pan of water (should be enough to cover eggs) until you see bubbles rise.  Carefully add eggs to simmering water.  Let cook for 1 minute.

8.   After 1 minute, remove pan from heat. Let eggs continue to cook in heated water for 10 minutes.

9.   Halve and toast english muffins.

10.  Place 2 toasted muffin halves on each plate.  First spread 1 tsp hummus on each muffin.

11.  Then top each muffin half with sauteed spinach followed by sundried tomatoes and finally a portobello mushroom cap, top side down.

12.  Finally remove eggs from pan using a slotted spoon and place a poached egg on top of the mushroom cap.

13.  Enjoy!