Trying to get back on the Eating Clean Wagon whilst hobbling around, my mind hasn’t been in it recently but I just need to stay organised. 

These stuffed portobello mushrooms are so simple, they are a perfect speedy breakfast or quick lunch option. 

Egg, bacon and spinach stuffed mushrooms (serves 2) 

2 portobello mushrooms

4 rashers bacon medallions (or rashers with fat cut off)

Spinach (as much as you’d like!) 

2 eggs 

Preheat the oven to 200°C (fan oven) and spray an oven tray with Frylight. 

Wash the mushrooms and carefully scoop out the middle with a spoon. Place both mushrooms on the oven tray. Wilt the spinach slightly in the microwave and press into the centre of the mushrooms. Tear the bacon into pieces and scatter over the spinach. Break the egg over the top, season and add a pinch of basil. 

Bake for 15-20 minutes or until the egg white is cooked. Serve on a bed of spinach and enjoy!