A Father's Day Favourite: Portabella Florentine Caps Phoenix AZ

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(NC)-Super for a relaxed Father's Day weekend breakfast. For variety, choose a different sauce each time you make it.

Preparation Time: 10 minutes Cooking Time: 25 minutes

4 tsp each olive oil and balsamic vinegar 20 mL

4 large fresh portabella mushroom caps 4

4 poached eggs 4

1 1/2 tbsp Each butter and flour 22 mL

1 1/4 cups 2 % milk 300 mL

1 cup shredded old Cheddar cheese 250 mL

3/4 tsp each salt and pepper, divided 3 mL

1/4 tsp nutmeg (optional) 1 mL

8 oz fresh spinach leaves, washed* 250 g

2 tbsp lemon juice 25 mL

In a small bowl mix olive oil and balsamic vinegar; brush both sides of portabellas with mixture and place in a baking pan. Bake in 350ºF (180ºC) oven for 15-20 minutes or until softened. Remove from oven and cover to keep warm.

Meanwhile in medium saucepan melt butter; stir in flour and cook stirring constantly 1-2 minutes or until bubbling. Whisk in milk and bring to boil, whisking constantly until thickened; lower heat and stir in cheese, cook for 3-5 minutes stirring occasionally. Season with 1/4 tsp (1 mL) each salt and pepper and nutmeg. Keep warm on low heat.

Cook spinach in covered microwave bowl, on High about 3-4 minutes; drain well. Stir in lemon juice, remaining 1/2 tsp (2 mL) Each salt and pepper.

To assemble place mushroom caps (gill side up) on warm serving plates; fill the caps with spinach; top spinach with poached egg and spoon cheese sauce over all.

Makes 4 servings