Portobello Mushroom Egg Cups
Prep Time
5 minutes
Prep Notes
I find that using my skillet with a bit of water and a lid, poaches the egg and mushroom in no time at all. You can use the microwave for this recipe but you will want to be careful how long you "zap" it as it will loose nutritional value with longer time.
Cooking Time
25 minutes
Yields
2 Servings
Ingredients
2 Portobello Mushrooms, large and with a cup shape
2 Tbsp Grapeseed oil
2 Dino Kale leaves, chaffenad sliced and stem removed.
2 Green onions, thinly sliced
1 Spring Garlic bulb/stem (or 2 cloves)
2 Fresh eggs
Directions
1. Wipe the mushrooms clean with a damp paper towel. Gently twist off the stem of each mushroom. Remove the gills gently with a spoon if you like, this is optional. Set aside.
2. Add grapeseed oil to frying pan and then add in the kale, onions, and garlic and allow to cook until Kale is soft and mixture is fragrant. About 2-3 minutes
3. Divide the mixture between the 2 mushroom caps forming a dip in the center of the mushroom and mixture to hold the egg.
4. Place the mushrooms into a fry pan or ceramic dish if baking.
5. Slowly release the cracked egg into the center of the mushrooms.
6. Place about 1 - 2 inches of water in the bottom of the fry pan and bring it to a boil with the lid on. Cook until the white is solid and the yolk if soft.
7. If cooking in the oven, set the oven on 400 degrees, and the oven rack in the middle of the oven. Bake mushroom eggs about 15 - 20 minutes until the egg white is solid and the yolk soft.
8. Remove from the pan or oven and place on a plate. You can Garnish with parsley, cilantro or bits of crispy bacon.
Notes
This is a fun recipe to play with and use your own creativity and try different combinations of vegetables.
Credit
Adapted from Healthy Recipes Blogs
www.healthyrecipesblogs.com/eggs-baked-in-portobello-mushrooms