Preheat oven to 400 degrees

Rinse your portabella mushroom caps with water and pat dry with a paper towel

Remove the stems and scrape off the gills using a spoon

Brush the olive oil all over the front and back of the mushroom caps

Season with some salt and pepper

Place mushroom caps in the oven and roast about 5-10 minutes each side (mine were done within 10 minutes or 5 minutes each side)

Meanwhile, saute the spinach with a little olive oil until spinach is fully wilted

Set spinach aside until the rest of the ingredients are done

Meanwhile heat some water in a pot until boiling

Once boiling, take a spoon and swirl the water in a circle

Take the spoon out and drop the egg in

The egg will take its shape from the swirling water and cook in about 2-4 minutes

Take your cooked portabella mushroom caps and set on a plate

Top the portabella mushroom caps with some of the sauteed spinach- about half the spinach on each

Remove the poached eggs from the water and place on top of the spinach

Sprinkle with some paprika or top with hollandaise sauce

Serve and enjoy :)