Egg in a Portobello Mushroom.↓
You’ve more than likely eaten breakfast already but this recipe is so good, you won’t mind making it a late brunch. Poached from E.A.T., this recipe is simple, innovative, healthy and delicious.
• 6 Modestly Large Portobello Mushrooms.
• 6 Eggs.
• 6 teaspoons of Virgin Olive Oil.
On the Clock.↓
Prep Time: 10 mins ↔ Cooking Time: 20 mins ↔ Ready In: 30 mins.
The Divvy Up.↓
Makes 6 Servings.
Preheat your oven to 300 degrees F. Simply cut off the stem and wipe your Portobello free off any dirt with a damp paper towel.
Drizzle about a tablespoon of extra virgin olive oil inside the mushroom and sprinkle salt & pepper to taste along with some fresh thyme.
Carefully crack the egg into the center of the mushroom cap, careful not to break the yolk. Bake the egg stuffed mushroom on a greased cookie sheet for about 20 minutes, watching to see that the yolk just sets. If you go too far the yellow will be overdone and hard — not good in my opinion.
At this point you can grate some good Parmesan cheese, toss a little more fresh thyme and ground pepper to taste.
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