Baked Mushroom & Egg
This baked egg in a portobello mushroom makes a fantastic healthy breakfast. It’s so easy to make, delicious and really nourishing too. We’ve added a sprinkle of nutritional yeast to the top of my mushrooms, which gives a similar taste to cheese (but it’s far more nutritious).
It’s important to heat the mushrooms in the grill first as this will prevent them from going soggy.
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Summary
Recipe Name
Baked egg in mushrooms
Published On
Preparation Time
Cook Time
Total Time
Average Rating
Based on 2 Review(s)Related Posts:
Serves
3
Prep
5 mins
Cook
30 mins
Total Time
35 mins
Dietary
DF, GF, VEG
Ingredients:
3 portobello mushrooms
3 eggs
6 piccolino tomatoes
1 tbsp. fresh parsley, chopped
1 tsp. mixed herbs
1 tsp. nutritional yeast
Method:
- Place the mushrooms in the grill and heat for 5 minutes on each side.
- Remove from the grill and set the oven to 200C/390F.
- When the oven is ready - break the eggs into the centre of each mushroom, then drop in the piccolino tomatoes and sprinkle the mixed herbs and nutritional yeast on top.
- Bake for 15 minutes, then garnish with fresh parsley.
