BreakfastRecipesVegetarian

Baked Eggs in Portobello Caps

By December 23, 2013 No Comments

baked eg

Ingredients:

  • 2 eggs and 2 egg whites
  • Portobello mushroom caps (1 cup is approximately 3.4 oz.)
  • Black pepper to taste
  • Fresh parsley or thyme
  • 1 tsp. olive oil

*Reminder the portion of eggs for a Phase 1-3 dieters is 2 whole eggs plus 2 egg whites. So you could actually have two mushroom caps, with 1 egg plus 1 egg white in each cap.

 

Directions:  Clean the portobello mushroom caps with a damp cloth, remove the stem and scrape out the gills so you have a well deep enough for the egg.  Weigh the mushroom caps. Rub a little bit of olive oil on the outside of the mushroom to help it cook and keep it from sticking to the pan. Arrange the caps on a baking sheet. Crack each egg into a small bowl and then carefully slide it onto a mushroom cap.  Sprinkle with black pepper and fresh herbs of choice. CAREFULLY place the baking pan into the pre-heated 375 degree F oven and bake for 20-30 minutes. The amount of time required depends on how thick your mushrooms are and how done you like your eggs.

 

Serving size: 1

Count:

4 oz. dinner protein

Select vegetables determined by weight

1 tsp. olive oil

 

image source: http://www.timvidraeats.com

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