Egg in a Mushroom Bake

Dee Tourville

By
@Dee_Tourville

For breakfast, sure! BUT add asparagus and you have dinner!


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Comments:

Serves:

6

Prep:

15 Min

Cook:

20 Min

Method:

Bake

Ingredients

6
fresh eggs
6
portobello mushroom caps
6 slice
prosciutto
black pepper to taste
fresh parsley
olive oil

Directions Step-By-Step

1
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.
2
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. Place one slice of prosciutto inside the mushroom cap then top with raw egg. I crack egg in measuring cup as it makes it easy to pour into mushroom.
3
Sprinkle with black pepper and fresh herbs of choice – I used parsley. (The prosciutto is salty so I don’t recommend adding more.) 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.

About this Recipe

Main Ingredient: Eggs
Regional Style: American