Mushroom Cups with Poached Egg

• 10g Avocado
• 20g Capsicum
• 10g Cottage Cheese
• 1 Egg (medium)
• 200g Mushrooms
• 25g Shallots
• 20g Baby Spinach

Method

1. In a pan of boiling water place egg in for poaching and cook for 3 mins until your desired taste.
2. In a bowl combine the ingredients except the grated cheese and mushroom.
3. Clean, peel and remove the stem of the mushroom.
4. Lightly spray the pan with rice bran oil and fry on medium heat for 90 seconds minute each side of the mushroom.
5. Remove mushrooms and place on griller tray and spoon the mixture over the mushrooms cooking for 2 minutes.
6. Finishing by serving the poached egg on top with some cracked pepper.