*this recipe makes 2 servings with leftover hollandaise sauce

Ingredients:

2 portobello mushroom cap, remove stem and scoop out the gills
2 eggs
2 cups spinach, chopped
1/2 avocado
2 tablespoon lemon juice
salt & pepper to taste

Instructions:

1. preheat oven to 400 degree F and line a baking sheet with foil
2. crack eggs carefully into the portobello mushroom caps, place on baking sheet and let bake for 20 minutes until egg white cooked through
3. in a blender add the avocado, lemon juice, 1/4 cup hot water and season with salt & pepper to taste, blend until smooth
4. distribute the spinach amongst 2 plates, top with baked eggs in portobellos and spoon on 1/3 of the avocado hollaindaise then enjoy 🙂

Macros Per Serving (2)
159.6 calories
10.9g fat (98.5 cal)
7.8g carb
3.1g net carb
9.2g protein
(98.5% fat)