Herbed Portobello Baked Egg
A cozy and healthy breakfast dish that combines baked eggs with meaty portobello mushrooms and fresh herbs, perfect for any morning.
Ingredients
Main Ingredients
- 2 large Portobello mushroom caps Choose the biggest caps you can find.
- 2 large Eggs Crack one egg into each mushroom cap.
- 1 tbsp Olive oil A light drizzle on top of the eggs.
- to taste Salt and pepper
Herbs
- to taste Parsley Fresh or dried.
- to taste Thyme Fresh or dried.
- optional Rosemary Add if you’re feeling bold.
Instructions
Preparation
- Preheat your oven to 375°F (190°C).
- Brush the portobello mushroom caps to clean them, making sure not to soak them in water.
- Place the mushroom caps on a baking tray.
- Crack an egg into the well of each mushroom cap.
- Sprinkle the eggs with salt, pepper, and your choice of herbs.
- Drizzle a small amount of olive oil on top.
Cooking
- Bake in the preheated oven for about 18 minutes, or until the egg whites are set and the yolks are still slightly runny.
- Let them rest for a moment before serving.
Notes
Serve with arugula salad, roasted tomatoes, toasted sourdough, or avocado. This recipe is Whole30 approved and can be modified with various herbs or additional proteins for a heartier meal.