Baked Eggs in a Portabella Cap
Baked Eggs in a Portabella Cap
    Servings Prep Time
    1person 10minutes
    Cook Time
    20minutes
    Servings Prep Time
    1person 10minutes
    Cook Time
    20minutes
    Ingredients
    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 รข 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.