4large fresh Portobello mushrooms, cleaned and trimmed
1tbsp olive oil
100gbaby spinach, washed
50gsoft goats’ cheese
squeeze of lemon juice
1. Heat oven to 200°C. Place mushrooms, gill-side up, on an oven tray. Drizzle with olive oil and bake for 10 minutes.2. 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. 3. Quickly wilt the spinach in a pan for a few minutes while the eggs poach.4. Place mushrooms on plates, top with spinach, crumble the goat’s cheese over; add a poached egg and then spoon on Hollandaise. Serve immediately.