Bart's Recipes
Preheat the oven to 200 degrees or prepare a grill pan on the stovetop. Remove the stems from the large portobello mushrooms. Drizzle the remaining caps on both sides with the olive oil and season with salt and pepper. Mash the half avocado finely with a fork in a small bowl and set aside for later.
Place the portobellos in the oven or in the grill pan and bake them for ten to twelve minutes until completely cooked. At the same time, place a pan of water on the heat and add the teaspoon of apple cider vinegar. Bring the water slowly to heat, where it gets hot but should absolutely not boil.
Create a gentle whirlpool in the hot water with a spoon. Let the organic eggs slide gently into the middle of this whirlpool one at a time. Poach the eggs for exactly three minutes for a set white and a soft, runny yolk. Then scoop them out of the pan with a slotted spoon and let them drain briefly to remove excess water.
Remove the baked portobellos from the oven or pan and place them as a sturdy base on the plates. Spread the mashed avocado in an even layer over the warm mushrooms. Then carefully place the poached eggs on top. Finish the dish by sprinkling the eggs with a pinch of chili flakes and serve immediately.
