“Fried” Eggs in Mushroom Caps

Recipe posted in: Breakfast
mushroom caps

Mushroom caps are filled with “fried” eggs in this delicious South Beach Diet recipe that’s simple to make and totally delicious. This morning time meal combines a variety of ingredients and flavors to create a dish so mouthwatering, it’s certain to become a regular on your weight loss menu.

Balsamic vinegar, Parmesan cheese and fresh mushroom caps combine to create a morning time meal that’s worthy of a fancy brunch! This breakfast is low carb, packed with nutrition and South Beach Diet-approved.

Our favorite part? With the addition of water to the skillet, you can “fry” the eggs in just a little oil, with trans-fat-free margarine added for flavor.

Healthy help: If you can find one of the vegetable oil spreads with heart-healthy sterols and stanols added, use it!

Looking for more tasty ways to start your day? Check out these 12 Grab-and-Go Breakfast Recipes for Your Meal Prep Menu! >

Eat clean and get healthy with delicious fully prepared meals designed to help you lose weight! Learn more about South Beach Diet meal plans >

Phase: Weight Loss Phase, Weight Maintenance Phase

Servings: 4

Nutrition Information

  • 1 Healthy Fat
  • 0.5 Protein
  • 1.5 Vegetables

Ingredients:

  • 4 medium portobello mushroom caps (3 oz. each), stems removed
  • 2 tsp. extra-virgin olive oil
  • 1 Tbsp. balsamic vinegar
  • 2 tsp. trans-fat-free margarine (vegetable oil spread)
  • 4 large eggs
  • 1/2 tsp. salt
  • 1/3 cup grated Parmesan cheese
  • 1 cup watercress sprigs, thick stems removed
  • 1 plum tomato, diced
  • 2 scallions, thinly sliced
  • Freshly ground black pepper (optional)

Directions:

  1. With a teaspoon, scrape out the gills of each mushroom cap and discard. In a large nonstick skillet, whisk together 1 teaspoon of the oil, the vinegar, and 1/4 cup water.
  2. Add the mushroom caps, stemmed sides down, and bring to a simmer over medium heat. Reduce the heat, cover, and cook for 5 minutes, or until the mushrooms are tender. Drain and set the mushrooms aside.
  3. In the same skillet, heat the remaining 1 teaspoon oil, the margarine, and 2 tablespoons water over medium heat. When the margarine has melted, crack the eggs into the pan and sprinkle with the salt. Cover and cook for about 5 minutes, until the eggs are set.
  4. Place a mushroom cap, stemmed side up, on each of 4 plates. Divide the Parmesan evenly among the caps and top each with watercress, an egg, and some tomato and scallions. Serve hot, sprinkled with black pepper, if desired.