Portobello Baked EggsRecipe posted in: Breakfast
Start your meatless Monday with these Portobello Baked Eggs. This recipe combines an array of ingredients and flavors to create a dish so mouthwatering, it’s certain to become a regular on your DIY menu.
Bursts of flavor from balsamic vinegar and parmesan cheese leave these Portobello Mushroom Eggs a go-to breakfast that you can whip up for a brunch get-together or enjoy with the family! Making four servings, each serving of these Baked Eggs are keto-friendly and filled with nutritional value.
Phase: Phase 1, Phase 2, Phase 3
- .5 Healthy Fat
- 1 Lean Protein
- 1.5 Vegetables
- 4 medium portobello mushroom caps (3 ounces 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)
- 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.
- 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.
- 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.
- 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.