The Day Before My Best Friends Wedding…

Jun 17, 2011 by lanashabit

Go on a 4-mile run – check.

Take a shower – check.

Make a delicious breakfast – check.

Baked Eggs in a Portobello Mushroom
1 serving

1 large Portobello mushroom cap
2 eggs (or egg whites)
2 T onion, finely diced
1 T scallion greens and bulbs, finely chopped
1 oz. goat cheese
roasted tomatoes, optional
S&P
Cooking spray

1. Preheat the oven to 375°. Line a cookie sheet with foil and lightly coat with cooking spray. Clean the mushroom caps with a damp paper towel. Pop off the stem and leave the gills intact.

2. Lightly sprinkle each mushroom cap with salt & freshly ground pepper, followed by the onion, cheese and scallions. 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.

3. Remove from the oven & allow to cool for about 5 minutes. Garnish with scallion greens and pepper, and enjoy!