Egg & Mushroom Florentine

What a great brunch or lunch recipe. Once you get the ingredients together it can be made in 10 minutes

To Serve 4 you will need

4 large free-range eggs lightly poached so they are not quite done
400 g packet of spinach, washed and quickly wilted in a hot pan, all water squeezed out & kept warm
4 large portobello mushrooms, sprinkled with a little olive oil and grilled gill side up. & kept warm
4 toasted English muffin halves
half a pint or so of cheese sauce  http://ladifferencecatering.blogspot.co.uk/2012/11/basic-cheese-sauce.html
Seasoning

Once you've got all of this in place then:-

Easy peasey, heat the grill to medium/ hot

Place the toasted muffin halves on the plates
Top with a mushroom gill side up
Place a quarter of the spinach on each mushroom
season
Add the lightly poached egg
Spoon over a couple of tbsp of cheese sauce on each
Pop under the grill for 2 or 3 minutes or until the sauce begins to bubble
Serve immediately
Just delicious !!!!!!