Portobello Baked Eggs

2-4
Servings
5m
Prep Time
20m
Cook Time
25m
Ready In


"From out Sunday newspaper The Sunday Times,"

Original recipe yields 2-4 servings
OK

Nutritional

  • Serving Size: 1 (664.4 g)
  • Calories 742
  • Total Fat - 47.7 g
  • Saturated Fat - 15.4 g
  • Cholesterol - 1807.9 mg
  • Sodium - 767.2 mg
  • Total Carbohydrate - 10.6 g
  • Dietary Fiber - 2.5 g
  • Sugars - 6 g
  • Protein - 64.7 g
  • Calcium - 284.7 mg
  • Iron - 9.3 mg
  • Vitamin C - 0.1 mg
  • Thiamin - 0.3 mg

Step 1

Preheat oven to 180C fan-forced and line a baking tray with baking paper.

Step 2

Remove the stalks from the mushrooms and use a spoon to scrape away the inside of the mushrooms a little to ensure that you have a walled area that the egg will be able to sine it and don't waste the stalks and scrapping place them on the tray along with the mushrooms , open side up and drizzle with olive oil and season with salt and pepper.

Step 3

Place the tray n the oven and cook for 10 minutes until the mushrooms are slightly tender, then remove them from the oven and acting very quickly while the mushroom are still hot, crack an egg in each mushroom "bowl" and then place the tray back in the oven and roast for a further 5 to 7 minutes. keeping any eye on the eggs.

Step 4

NOTE - cooking time will very slightly depending on the size of your mushrooms.

Step 5

Remove and scatter with chiili, feta and chives to serve.

Step 6

NOTE - use whatever toppings you like . If you want to be a bit more adventurous, add some garlic and thyme to the mushrooms before baking.

Tips & Variations


No special items needed.

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