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.