Baked Eggs in a Portabella Cap

10 Feb

Baked Eggs in a Portabella Cap

Baked Eggs in a Portabella Cap
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Servings Prep Time Cook Time
1person 10minutes 20minutes
Servings Prep Time
1person 10minutes
Cook Time
20minutes
    Ingredients
    Servings: person
    Units:
    Ingredients
    Servings: person
    Units:
      Instructions
      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. Spray baking sheet or muffin tin with olive oil to prevent mushroom from from sticking to the pan. Arrange the caps on a baking sheet.
      3. Crack three eggs individually, remove yolk and carefully slide the white onto a mushroom cap.
      4. Crack each whole egg into a small bowl and then carefully slide it onto a mushroom cap on top of the egg white.
      5. Sprinkle with black pepper and fresh herbs of choice â 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
      Recipe Notes

      Reminder the portion of eggs for a Phase 1-3 dieters is 2-4 whole eggs remainder must be whites.

      So you could actually have three mushroom caps, with 1 egg plus 1 egg white in each cap.

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      Comments

      There are 1 comments on this post.

      1. Bernadette Morin

        February 10, 2013

        this looks like a great breakfast option! I'll have to try this.

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