Chef Mark Tansey
Partner's, Agawam, MA
Ingredients:
- 1 roasted red pepper
- 1 portabello mushroom
- 1 cup fresh spinach, sautéed with garlic
- 2 poached eggs
- ½ cup Hollandaise sauce
- 1/3 cup cheese, shredded
- shredded parmesan
Method:
Remove stalk from the mushroom and grill cap. Layer mushroom cap with the roasted red pepper, spinach, poached eggs, cheeses and Hollandaise sauce. Sprinkle with fresh herbs as a garnish and serve immediately.