Portabella Mushroom Baked Egg

  • Serves: 4
  • Cooks In: 10 minutes
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Ingredients

4 Portabella Mushrooms, stems removed
4 large eggs
2 tbsp olive oil
Salt
Pepper
Roasted tomatoes and toast, to serve

Method

1

Preheat oven to 180C fan-forced. Line a baking tray with baking paper. Add mushrooms to tray, drizzle with olive oil and salt and pepper. Cook for 4-5 minutes or until slightly browned and warmed through. Remove.

2

Crack eggs into the centre of each mushroom. Return to the oven for 10 minutes or until egg whites are cooked through.

3

Season with extra salt and pepper and serve with roasted tomatoes and toast.

Ingredients

 4 Portabella Mushrooms, stems removed
 4 large eggs
 2 tbsp olive oil
 Salt
 Pepper
 Roasted tomatoes and toast, to serve

Directions

1

Preheat oven to 180C fan-forced. Line a baking tray with baking paper. Add mushrooms to tray, drizzle with olive oil and salt and pepper. Cook for 4-5 minutes or until slightly browned and warmed through. Remove.

2

Crack eggs into the centre of each mushroom. Return to the oven for 10 minutes or until egg whites are cooked through.

3

Season with extra salt and pepper and serve with roasted tomatoes and toast.

Portabella Mushroom Baked Egg

Tags:

 Breakfast, Vegetarian

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