Eggs Baked in Portobello Mushrooms
2 standard portions
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Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
- Celery: not fully checked
- Gluten-containing cereals: not fully checked
- Wheat: not fully checked
- Crustaceans: not fully checked
- Eggs: not fully checked
- Fish: not fully checked
- Lupin: not fully checked
- Milk: not fully checked
- Molluscs: not fully checked
- Mustard: not fully checked
- Tree nuts: not fully checked
- Peanuts: not fully checked
- Sesame: not fully checked
- Soya: not fully checked
- Sulphites: not fully checked
Check the actual product labels and preparation. Substitutions can change this information.
Ingredients
- 4 Portobello mushrooms
- 4 Eggs
- 60 g Spinach (chopped)
- 1 pinch Fine sea salt and ground black pepper
- 2 tablespoons Fresh basil (chopped)
Method
- Preheat your oven to 200ยฐC/180ยฐC(fan)/400ยฐF/Gas 6.
- Peel 4 Portobello mushrooms so they are no longer dirty (this is better than washing them so they don't absorb water) and remove stem.
- Place on a baking tray, stem side up.
- Divide 60 g Spinach and 2 tbsp Fresh basil between the mushrooms.
- Carefully crack 4 Eggs into the mushrooms.
- Season with 1 pinch Sea salt and black pepper and bake for 15-18 minutes, until the white of the egg is cooked.