Stuffed mushrooms, in a manner of speaking

Last night in my kitchen, random ingredients formed themselves into something quite special. Give this one a go for brunch with friends.

the damages

baking dish

paring knife

cereal bowl

slotted spoon

the ingredients

2 portabello mushrooms

2 eggs

1/2 c baby spinach (stems removed)

crushed red chili flakes

olive oil

salt and pepper

parmesan cheese

the preparation

Preheat oven to 350 and line the baking dish with foil. Use a damp paper towel to wipe off any dirt from the top of each mushroom and the paring knife to remove most of the stem down to the level of the ribs. Lay the mushrooms, inverted (stem-side-up), the baking dish.

Sprinkle a dash each of chili flakes, olive oil, salt, and pepper into the base of each mushroom cap. Lay a few spinach leaves, bottom-side-up so they're curled in your favor, in the cap. 

Next, careful not to puncture the yolk, crack one egg into the cereal bowl. Transfer the egg into the cap by slowly tilting the bowl toward the mushroom cap, making sure the contents don't leak into the baking dish. Repeat for the other mushroom.

Place the baking dish onto the center rack of the oven. Set the timer for 10 minutes and check on the eggs. Repeat in 3-minute intervals. When the whites are no longer transparent, remove the dish from the oven and sprinkle Parmesan cheese on top.

SERVES TWO as a single course or one as a main dish