Breakfast Eggs Baked in Portabello Mushrooms
Super Easy Breakfast or Brunch Recipe
4
Serves
10 mins
Prep Time
15 mins
Cook Time
Recipe author
Meadow Mushrooms
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.
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Ingredients
Mushroom Baked Eggs
4 Meadow Mushrooms Large Portabello Mushrooms
or White Flats Mushrooms
4 small eggs
olive oil
basil pesto
salt
black pepper
Method
For the Mushroom Baked Eggs
1
Pre-heat the oven to 200°C.
2
Clean, trim and remove the stems of the mushrooms. Place gill-side-up on a lined baking tray and drizzle with oil.
3
Carefully break an egg into each mushroom and season with salt & pepper.
4
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.
Energy
493kJ (118 kcal)
Protein
8.1g
Total Fat
9.0g
Saturated Fat
1.9g
Carbs
0.9g
Dietary Fibre
1.0g
Sodium
204mg
Iron
1.0mg
Zinc
0.8mg
Vitamin B12
0.6µg
