Ready in about 15 minutes
1 large portobello mushroom
2 smoked back bacon rashers, visible fat removed
Low-calorie cooking spray
1 large egg
25g spinach leaves
2 level tbsp extra-light mayonnaise
¼ tsp dried or finely chopped fresh tarragon leaves
2 tbsp fat-free natural fromage frais
Squeeze of lemon juice
1 Preheat your grill to high. Space out the mushroom and bacon on a non-stick baking tray and spray the mushroom with low-calorie cooking spray. Grill for 2-3 minutes on each side, or until the bacon is cooked and the mushroom is done to your liking.
2 Meanwhile, to poach the egg, bring a small, lidded saucepan of water to the boil and stir briskly with a whisk. Break in the egg, then remove from the heat, cover and leave to stand for 4 minutes. Remove with a slotted spoon and set aside. Put the spinach in a microwaveable dish, cover with cling film and microwave on high for 1 minute, then stir.
3 In a microwaveable bowl, whisk the mayo with 1 tbsp water and the tarragon. Cover with cling film and microwave on high for 30 seconds. Stir and repeat until steaming hot, then stir in the fromage frais and the lemon juice to taste.
4 Put the mushroom on a plate and top with the spinach, bacon and egg. Pour over the hollandaisestyle sauce. Add a twist of freshly ground black pepper to serve.