Eggs Baked in Portobello Mushrooms
User Reviews
5
Eggs Baked in Portobello Mushrooms
Description
Eggs Baked in Portobello Mushrooms uses large mushrooms peeled to avoid excess moisture absorption and hollowed to hold eggs. Chopped spinach and fresh basil are placed inside each mushroom before carefully cracking a fresh egg into the cavity. A pinch of sea salt and black pepper seasons each one. Baking at high heat until the white is set produces tender mushrooms softened in the oven, contrasting with the creamy texture of the baked eggs. The herbs impart a fresh, aromatic note to the dish.
This recipe works well for breakfast, brunch, or a light dinner served alongside toast or a simple salad. The Portobello mushrooms add substantial texture and an earthy flavor base that complements the eggs and greens.
Using the freshest eggs ensures the best flavor and texture. Room temperature eggs bake more evenly. Substitutions like kale for spinach or additions such as chopped cooked bacon can add variety. Generous seasoning is important to enhance the simple ingredients.
Ingredients
- 4 portobello mushrooms
- 4 egg
- 60 g spinach chopped
- 1 pinch sea salt
- 1 pinch black pepper
- 2 tablespoon basil chopped, fresh
Instructions
- Preheat your oven to 200°C/180°C(fan)/400°F/Gas 6.
- Peel 4 Portobello mushrooms so they are no longer dirty (this is better than washing them so they don't absorb water) and remove stem.
- Place on a baking tray, stem side up.
- Divide 60 g Spinach and 2 tablespoon Fresh basil between the mushrooms.
- Carefully crack 4 Eggs into the mushrooms.
- Season with 1 pinch Sea salt and ground black pepper and bake for 15-18 minutes, until the white of the egg is cooked.
Notes
- Use the freshest eggs possible; fresh eggs sink in water while old ones float and should be discarded.
- Allow refrigerated eggs to reach room temperature before baking for even cooking.
- Spinach can be swapped for other greens like kale according to preference.
- For a more filling dish, add cooked chopped bacon with the spinach before baking.
- Season the eggs well with salt and black pepper to enhance their flavor.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2people
Amount Per Serving
Calories 177 kcal
% Daily Value*
| Serving | 2mushrooms | |
| Calories | 177kcal | 9% |
| Carbohydrates | 10g | 3% |
| Protein | 16g | 32% |
| Fat | 9g | 14% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 3g | 15% |
| Cholesterol | 327mg | 109% |
| Sodium | 159mg | 7% |
| Potassium | 1102mg | 23% |
| Fiber | 3g | 12% |
| Sugar | 3g | 6% |
| Vitamin A | 3300IU | 66% |
| Vitamin C | 11.6mg | 13% |
| Calcium | 100mg | 10% |
| Iron | 2.7mg | 15% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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