Soak the dried porcini mushrooms in hot water for about 20 minutes, then squeeze out excess liquid and reserve the soaking water.

Preheat the oven to 400°F (200°C). Clean and prepare the portobello mushrooms, brushing with oil and seasoning with salt and pepper. Roast for 10-30 minutes.

In a medium skillet, melt 2 tablespoons of butter, add chopped rehydrated porcini mushrooms, shallots, garlic, thyme, and sauté until fragrant. Add reserved soaking liquid, then stir in cream and parmesan until thickened.

Poach the eggs in simmering water for 2-3 minutes until whites are set and yolks are runny. Use a slotted spoon to remove.

Assemble the plates by placing a roasted mushroom on each, topping with spinach, a poached egg, and drizzling with the creamy sauce. Serve and enjoy.