Breakfast Eggs Baked in Portabello Mushrooms
Super Easy Breakfast or Brunch Recipe
Serves
4
Prep Time
10 mins
Cook Time
15 mins
Eggs baked in portabello mushrooms are perfect for breakfast or brunch while being substantial enough for a filling lunch or dinner.
Nutritious and delicious, while quick and easy to put together - this recipe is on the table in under 30 minutes.
Recipe courtesy of Meadow Mushrooms.
This nutritious baked egg and mushroom recipe is perfect for any occasion. It offers a quick and easy breakfast, brunch, lunch, or dinner that is on the table in under 30 minutes.
Print
ShareIngredients
4 Meadow Mushrooms Large Portabello Mushrooms
or White Flats Mushrooms4 small eggs
olive oil
basil pesto
kosher salt
black pepper
Method
Pre-heat the oven to 200°C.
Clean, trim and remove the stems of the mushrooms. Place gill-side-up on a lined baking tray and drizzle with oil.
Carefully break an egg into each mushroom and season with salt & pepper.
Bake for 15 minutes until the egg whites are set and the yolks are still jammy. Drizzle over the basil pesto and serve alongside your favourite breakfast sides or a green salad for lunch or dinner.
Nutrition Information per Serving (119g)
This nutrition analysis is based on 4 serves and doesn't include the pesto or optional side dishes.
