Baked Eggs in Portobello
2 medium Portobello mushroom caps
4 large eggs
2 T chopped fresh chives
1 T chopped scallions
Fresh ground salt crystals& peppercorns
Olive oil or coconut oil
Preheat the oven to 375°. Line a cookie sheet with foil and lightly coat with a thin layer of oil. Rinse & pat dry the mushroom caps, making sure all extra traces of dirt are removed. Gently pop off the stem and leave the gills intact.
Lightly sprinkle each mushroom cap with salt & freshly ground pepper, followed by about half of the herbs. Carefully crack two eggs into each mushroom and place on baking sheet. Bake for 25-35 minutes, until the eggs are set according to personal taste.
Remove from the oven & allow to cool for about 5 minutes. Sprinkle with the remaining herbs, add another sprinkle of ground black pepper for garnish, and enjoy!
http://www.poorgirleatswell.com/2011/04/recipe-baked-eggs-herbs-in-portabella-mushroom-caps.html
4 large eggs
2 T chopped fresh chives
1 T chopped scallions
Fresh ground salt crystals& peppercorns
Olive oil or coconut oil
Preheat the oven to 375°. Line a cookie sheet with foil and lightly coat with a thin layer of oil. Rinse & pat dry the mushroom caps, making sure all extra traces of dirt are removed. Gently pop off the stem and leave the gills intact.
Lightly sprinkle each mushroom cap with salt & freshly ground pepper, followed by about half of the herbs. Carefully crack two eggs into each mushroom and place on baking sheet. Bake for 25-35 minutes, until the eggs are set according to personal taste.
Remove from the oven & allow to cool for about 5 minutes. Sprinkle with the remaining herbs, add another sprinkle of ground black pepper for garnish, and enjoy!
http://www.poorgirleatswell.com/2011/04/recipe-baked-eggs-herbs-in-portabella-mushroom-caps.html
