Ready in 10 minutes
1 Portabello mushroom
150g fresh spinach
Zest and juice of 1 lemon
1-2 tsp freshly grated nutmeg (depending on how much you love it)
Sea salt and ground black pepper
Heat a griddle or saucepan until it’s very hot on the hob then add the mushroom, cap-side up. Cook for 1 minute, then turn over and sprinkle the mushroom with 1 tsp of cold water. Cook for 2 minutes. Coat the spinach in the lemon juice and nutmeg, in a bowl.
Add the spinach mixture to the mushroom top, and add 1 tbsp of cold water to the pan. Cover with a pan lid. Cook for 3 mins, until the spinach wilts and poach your egg in the meantime in a pan of boiling water until cooked to your liking. Transfer the mushroom to a plate and place the well-drained poached egg on top. Sprinkle with nutmeg and lemon zest, then season with salt and pepper. Serve.