- fresh eggs
- Portobello mushroom caps – When buying portabellas, make sure to pick ones that will sit flat on the pan and have high edges
- black pepper
- fresh parsley or thyme
- a little olive oil
- Clean the Portobello mushroom caps with a damp cloth, remove the stem and scrape out the gills so you have a well deep enough for the egg.
- Rub a little bit of olive oil on the outside of the mushroom to help it cook and keep it from sticking to the pan. Arrange the caps on a baking sheet.
- At this point you can layer the bottom of the mushroom cap with spinach, green onions, cheese, bacon or sausage flavored something, or whatever you would like (or nothing).
- Crack each egg into a small bowl and then carefully slide it onto the mushroom cap.
- Sprinkle with black pepper and fresh herbs of choice – I used parsley but thyme would be great as well.
- CAREFULLY place the baking pan into the pre-heated 375 degree F oven and bake for 20-30 minutes. The amount of time required depends on how thick your mushrooms are and how done you like your eggs.