Portabello Egg Bake
A Portabello Egg Bake is a soft and warming breakfast combination of vegetables, healthy fats and protein.
Servings: 1 serving
- 2 whole portobello mushrooms
- 1 teaspoon coconut oil
- 2 whole eggs add more eggs, if your mushrooms will hold them
- 2 tablespoons goat cheese
- 1 tbsp fresh parsley chopped
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
Preheat the oven to 350 degrees F.
Remove the stem and inner gills of the mushrooms with a spoon. Rinse and pat dry.
Rub inside and outside thoroughly with oil.
Arrange cap side down on a baking sheet covered with parchment paper. Crack an egg in each of the mushroom wells. Sprinkle with goat cheese. Garnish with parsley. Season with salt and pepper.
Bake for 15 minutes, until the eggs whites are cooked and the yolk is set. Remove from the oven and serve warm.
Calories: 151kcal | Carbohydrates: 7g | Protein: 9g | Fat: 11g | Saturated Fat: 8g | Cholesterol: 20mg | Sodium: 1286mg | Potassium: 612mg | Fiber: 2g | Sugar: 4g | Vitamin A: 626IU | Vitamin C: 5mg | Calcium: 39mg | Iron: 1mg