Ingredients

• 1 tbsp olive oil
• 2 Portobello mushrooms
• stalks trimmed down
• 2 rashers smoked streaky bacon
• 150g/5½oz baby spinach leaf
• 5 tbsp water
• 2 free-range egg yolks
• salt and freshly ground black pepper
• 55g/2oz baby spinach leaves
• 3 tbsp olive oil
• 1 garlic clove
• 100g/3½oz pine nuts
• salt and freshly ground black pepper

Directions

• Preheat the grill to high.
• To make the mushrooms
• place the olive oil into a small frying pan over a medium heat.
• Wrap one strip of smoked streaky bacon around each mushroom and seal with a toothpick. Add the wrapped mushrooms to the frying pan and cover with a foil lid. Cook for six minutes
• shaking the pan occasionally. Once cooked
• remove from the heat and set aside.
• Place the 150g/5½oz spinach in a microwave-safe bowl with the water. Cover with cling film and cook in the microwave on full power for two minutes. Remove and set aside.
• To make the pesto
• place the 55g/2oz spinach
• olive oil
• garlic and pine nuts in a food processor and blend together. Season
• to taste
• with salt and freshly ground black pepper and transfer to a serving bowl.
• Place the wilted spinach on top of the cooked mushrooms and place an egg yolk on top of each. Season
• to taste
• with salt and freshly ground black pepper and place under the grill for one minute
• or until the yolk is cooked to your liking.
• To serve
• place the mushrooms on a plate and drizzle with pesto.