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Portobello Mushrooms Baked Eggs 3 Ways is surprisingly easy, yet full of flavour dish that will please a crowd. Pick your favourite flavour or mix it up if serving for brunch. Goat’s cheese and Dill, Leek and Prosciutto, and Tomato Avocado are all irresistible and perfect for this Baked Eggs recipe.
This recipe is actually the idea from one of my almost 4-year-old twins. We walked by the Portobello mushrooms at the grocery store and since she’s obsessed with mushrooms, we stopped andlooked at the different varieties.
I’ve never made Portobello Mushroomsfor her before so she picked one up and asked if I could get it and make it for her. I gladly said yes.She suggested we have it with eggs and the idea was born.
It all started with this version above, Goat’s Cheese and Dill. A perfect Spring flavour to awaken taste buds atbreakfast or brunch.
Creamy goat’s cheese with the right amount of cheesy tang, paired with fresh vibrant dill that complements the baked egg without overpowering it.
Leek and prosciutto is one of my favourite flavour combinations. Subtle onion/garlic flavour from the leeks with salty thin and crispy prosciutto.
You could dive right into bacon town here, but I love how prosciutto gives a big impact with very little effort and amount.
How to tell if eggs are cooked:
The white around the yellow yolk should appear firm. If you can’t tell from observing the egg white, the easiest way to tell if a baked egg is done is to insert a knife into the egg white, an inch or so from the yolk, and if the knife comes out clean, the egg is done cooking.
I feel like this version is my little West Coast baby.Can’t go wrong with a little avocado and tomato action in my opinion.
What to serve with a baked eggs recipe:
I served the portobello eggs with this fruit salad and english muffins, no longer a low carb egg recipe, but it definitely high on flavour.
Oh and coffee! What’s breakfast (or brunch) without coffee? Coffee = life around here and sometimes I make it my personal mission to drink as much coffee as I can on the weekends. Gotta stay fresh for staying up 30 minutes later than usual! 😉
5 from 1 vote
Portobello Mushrooms Baked Eggs
Prep Time
5 mins
Cook Time
20 mins
Total Time
25 mins
Portobello Mushrooms Baked Eggs is surprisingly easy and flavourful dish. All 3 ways are irresistible and perfect for this Baked Eggs recipe.
Course:Breakfast
Cuisine:American
Keyword:baked eggs recipe, brunch recipe, easy egg recipe, low carb breakfast, low carb egg recipe
Servings: 3 servings
Calories: 187 kcal
Ingredients
Portobello Mushrooms with Baked Eggs:
- 3mediumportobello mushrooms, rubbed clean with stems and darker gills removed
- 2tspolive oil
- 3largeeggs
- 1pinchflaky sea salt
- 1 pinchground black pepper
Leek & Prosciutto Portobello Baked Egg:
- 1tspolive oil
- 1thin sliceprosciutto
- 2tbspchopped leeks, white/light green part only
- 1pinchthyme leaves
Goat's Cheese & Dill Portobello Baked Egg:
- 1tbspcrumbled goat's cheese, chèvre
- 1tspchopped fresh dill
Tomato & Avocado Portobello Baked Egg:
- 1smalltomato on the vine, thinly sliced
- 1/4smallavocado, thinly sliced
US Customary - Metric
Instructions
Portobello Mushrooms with Baked Eggs:
Set oven rack 6-8" away from broiler in oven. Preheat broiler to High.
Rub mushrooms all over with olive oil and place on a baking tray. Set in oven on prepared rack and broil on each side for 5-7 minutes, until moisture has released from the mushroom. Remove from oven and drain liquid. Preheat oven to 400* F.
Leek & Prosciutto Portobello Baked Egg:
Meanwhile, preheat 1 tsp of oil in a small skillet and cook prosciutto and leeks over medium heat, until prosciutto is crispy and leeks have softened, about 5-7 minutes. Stir in thyme leaves once removed from heat. Transfer leeks and prosciutto to one portobello mushroom and crack an egg overtop (some egg might run off the edges if the mushrooms are on a the small size).
Goat's Cheese & Dill Portobello Baked Egg:
Place goat's cheese and most of the dill into a broiled portobello. Crack an egg on top. Reserve remaining dill for garnish once fully cooked.
Tomato & Avocado Portobello Baked Egg:
Crack egg into pre-broiled portobello.
Portobello Mushrooms with Baked Eggs Continued:
Bake eggs at 400° F for 5-8 minutes or until egg whites have just set (or longer if you'd like a firm yolk).
Garnish with extra herbs (cilantro on tomato and avocado, if using), flaky sea salt, and fresh ground pepper. Serve with english muffins, crusty baguette, or any other desired sides.
Recipe Notes
*** the nutritional value is based upon all ingredients (all 3 variations) being used. Please take that into account when reviewing the information.
Nutrition Facts
Portobello Mushrooms Baked Eggs
Amount Per Serving
Calories 187Calories from Fat 117
% Daily Value*
Fat 13g20%
Saturated Fat 3g19%
Cholesterol 213mg71%
Sodium 125mg5%
Potassium 555mg16%
Carbohydrates 8g3%
Fiber 3g13%
Sugar 4g4%
Protein 11g22%
Vitamin A 796IU16%
Vitamin C 7mg8%
Calcium 44mg4%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.
Enjoy! xo
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