Skillet Baked Mushroom, Spinach and Egg
- 1 large portabello mushroom, sliced
- Big handful of baby spinach
- Salt, pepper, and fresh thyme
- 2 tbsp olive oil
- 1 egg
In an oven-proof skillet, saute mushroom with olive oil and thyme. Add spinach when it’s looking cooked, and season with salt and pepper. Crack the egg on top, and let sit on the stove for 1-2 minutes before putting under the hot grill for 3-4 minutes to finish.