(Serves 2)Saute spinach in garlic and olive oil.
1 teaspoon olive oil
1 clove garlic, minced
2 cups fresh spinach, destemmed
Squeeze out moisture.
Clean mushrooms and remove stems.
2 large portobello mushrooms
Saute in saucepan with canola oil.
1 teaspoon canola oil
Make sauce by heating for 30 seconds in saucepan.
1/4 cup skim milk
1 teaspoon corn starch
Mix in cheese.
3 tablespoons Parmesan cheese, shredded
Poach eggs in large saucepan with simmering water.
Add 1 tablespoon vinegar to water.
Divide spinach mixture in mushroom caps. Top with cheese sauce.
Bake in toaster oven for 10 minutes.
Fill with poached egg.
Garnish with crushed nuts.
1 tablespoon toasted pecans