Baked Eggs in Portobello Mushroom Caps (Paleo)

Ingredients:

  • 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

Directions:

  1. 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.
  2. 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.
  3. 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).
  4. Crack each egg into a small bowl and then carefully slide it onto the mushroom cap.
  5. Sprinkle with black pepper and fresh herbs of choice – I used parsley but thyme would be great as well.
  6. 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.

 

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