Portobello Spinach and Egg Sandwich
(For phase 1 and phase 3)
2 portobello mushrooms, stem removed
1 teaspoon extra virgin olive oil
2 tablespoons hummus
1 cup spinach (1/2 cup per mushroom)
1 tablespoon chives, chopped (optional)
Heat oven or toaster oven to 400º. Brush the outside of the mushrooms with olive oil and season with salt and pepper.
Spread the hummus inside the mushroom cap, top with spinach (press down on spinach to make it fit). Crack an egg over the top of the spinach and sprinkle with salt and pepper.
Place on a baking sheet lined with foil and cook for 15 minutes until the whites are cooked through. Top with chives.