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1
Preheat the oven to 350 degrees F.
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2
Melt the butter; add the crushed garlic and Italian seasonings.
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3
Using a cake pan or cookie sheet with edges, place the caps, gill side up and without the stem (reserve the stem for making veggie broth).
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4
Equally divide the butter mixture between caps.
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5
Bake for about 20 minutes.
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6
Caps should be cooked but not shriveled.
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7
They should be firm to touch and just a little light color left.
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8
(Do not over cook.)
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9
While caps are cooking, start your poached egg water.
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10
Add a teaspoon of white vinegar to help bind the eggs.
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11
When the caps are done, remove them and cover them with foil to keep them warm.
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12
Turn the oven up to broil.
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13
Drop your eggs into hot water.
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14
In another large frying pan, saute/steam your spinach in just a touch of olive oil and a little water.
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15
Keep stirring the spinach.
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16
When the eggs are almost ready (about 4 minutes).
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17
Arrange the spinach on 4 oven safe plates.
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18
Place 1 cap on each bed of spinach; place 2 eggs on each cap.
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19
Drizzle heavy cream over the whole plate.
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20
Sprinkle with Parmesan and flash under broiler, just enough to melt cheese a little.
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21
Garnish with chopped parsley and serve with fresh fruit.
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22
Chef's Note: the caps can be made ahead of time and warmed.
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23
The spinach can also be made ahead of time and warmed.
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24
If you don't like poached eggs, any style egg works.
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25
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant.
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26
The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
