Portobello Baked Eggs

1
Servings
5m
Prep Time
25m
Cook Time
30m
Ready In


"This is a work in progress."

Original recipe yields 1 serving
OK

Nutritional

  • Serving Size: 1 (425.8 g)
  • Calories 528
  • Total Fat - 31.5 g
  • Saturated Fat - 10.7 g
  • Cholesterol - 933.6 mg
  • Sodium - 1041.6 mg
  • Total Carbohydrate - 8.2 g
  • Dietary Fiber - 0.3 g
  • Sugars - 5.6 g
  • Protein - 50 g
  • Calcium - 288.2 mg
  • Iron - 4.7 mg
  • Vitamin C - 0.1 mg
  • Thiamin - 0.1 mg

Step 1

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

Step 2

Remove the stalk from the mushroom and place it on the tray along with the mushroom, 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 15 to 20 minutes until the mushroom is slightly tender, then remove from the oven and acting very quickly while the mushroom is still hot, crack an egg into the mushroom "bowl" and then place the tray back in the oven and roast for a further 5 to 10 minutes. keeping any eye on the eggs or until done to your likeness.

Step 4

NOTE - cooking time will vary slightly depending on the size and thickness of your mushroom.

Step 5

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

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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