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Portobello Mushroom Baked Egg

Yields4 ServingsPrep Time5 minsCook Time10 minsTotal Time15 mins

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

Nutrition Facts

Servings 4