8 medium-sized flat or Portobello mushrooms
40g (1 ½ oz) butter
8 medium eggs
225g (8oz) baby spinach leaves
4 tsp fresh pesto

1 Preheat the oven to 200°C (180°C fan oven), gas mark 6. Arrange the mushrooms in a single layer in a small roasting tin and dot with butter. Roast for 15 minutes until golden brown and soft.
2 Meanwhile, bring a wide shallow pan of water to the boil. When the mushrooms are half-cooked and the water is bubbling furiously, break the eggs into the pan, spaced well apart, then take the pan off the heat. The eggs will take about 6 minutes to cook.
3 When the mushrooms are tender, put them on a warmed plate, cover and return to the turned-off oven to keep warm.
4 Put the roasting tin over a medium heat on the hob and add the spinach. Cook, stirring, for about 30 seconds until the spinach has just started to wilt.
5 The eggs should be set by now, so divide the mushrooms among four plates and top with a little spinach, a poached egg and a teaspoonful of pesto.

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