Preparation
Preheat the oven to 200ºC.
Wash the mushrooms and remove the stalk.
Place the mushrooms on 1 sheet of greaseproof paper on a baking tray.
Bake for 10-12 minutes.
Put 1 dessert spoon of olive oil, the garlic and the spinach in a non-stick frying pan and cook for 3-5 minutes.
Add 1 tablespoon of lemon, the lemon zest, salt, pepper and nutmeg.
Put the peppers, the remaining olive oil and lemon juice, the capers and parsley in a blender jug and puree.
Make the poached eggs.
Place 1 mushroom, 1/4 of the spinach, 1 egg and 2 tablespoons of bell pepper sauce on a plate.
