I had a spare portobello mushroom from a dinner I made last night, and I wanted to find way to eat it on salad, so I made this up. It is not a poached egg on top of a mushroom, but instead I cooked the egg right inside the mushroom cap. I made it soft-cooked so the egg yolk would ooze all over the salad. And it was good. Really good. I was even patting myself on the back as I was eating this one.
What you need:
1 large portobello mushroom
1 small egg
olive oil for the pan
salt and pepper
What you do:
1. Remove the stem from the mushroom.
2. Heat a frying pan to medium, then add a little olive oil. Put the mushroom into the pan, hollow side down.
3. Flip the mushroom over after a few minutes, then let the mushroom cook for a few more minutes. If the pan is getting dry, just splash in a little water and put a lid on it.
4. When the mushroom seems done, crack the egg into the hollow of the mushroom. Put a little water in the pan, then put a lid on it and let it sit for a minute. Check it to see if the egg looks cooked, making sure the egg yolk stays runny, but the white is cooked.
5. Serve it right away on top of a green salad and grate on a little fresh salt and pepper.
You could serve it with a piece of bread to soak up some of the yolk and dressing.