4large fresh Portobello mushrooms, cleaned and trimmed
1tbsp olive oil
100gbaby spinach, washed
50gsoft goats’ cheese
squeeze of lemon juice
Heat oven to 200°C. Place mushrooms, gill-side up, on an oven tray. Drizzle with olive oil and bake for 10 minutes.
Meanwhile, make the Hollandaise. Melt the butter, then remove from heat and set aside. In a bowl over a pan of barely simmering water, whisk egg yolks until foaming. Don’t let them overheat.Take the pan off the heat from time to time and scrape down the sides with a spatula. Whisk in a small amount of warm butter, repeating until it’s all incorporated and resembles mayonnaise. Season and add lemon juice to taste.Keep warm over the hot water.
Quickly wilt the spinach in a pan for a few minutes while the eggs poach.
Place mushrooms on plates, top with spinach, crumble the goat’s cheese over; add a poached egg and then spoon on Hollandaise. Serve immediately.