Portobello Mushrooms With Ham And Eggs

• 2 tbsp Worcestershire sauce
• 2 tsp Dijon mustard
• 6 None portobello mushrooms, stems removed
• None None Olive oil cooking spray
• 6 None eggs
• 4 oz baby spinach leaves
• 10 oz thinly sliced ham

1. Mix Worcestershire sauce and mustard in a small bowl. Spray mushrooms with cooking spray. Heat a large nonstick skillet on medium heat. Spray with cooking spray. Cook mushrooms, stem-side up, for 2-3 mins or until just tender. Turn; drizzle mustard mixture evenly over mushrooms. Cook 2 mins or until tender. Transfer mushrooms to a serving plate. Cover with foil to keep warm.
2. Wipe skillet clean. Fry the eggs in the skillet for 1-2 mins or until desired doneness.
3. Place spinach in a shallow microwavable dish. Drizzle with 1 tbsp water; cover. Microwave on high (100% power) for 1-2 mins or until just wilted; stir. Top mushrooms with spinach, ham and eggs. Serve sprinkled with freshly ground pepper.

worcestershire sauce, mustard, portobello mushrooms, olive oil cooking spray, eggs, baby spinach, ham

Taken from recipes-plus.com/api/v2.0/recipes/20897 (may not work)