Baked Eggs in Portobello Mushrooms with Bacon

Tuesday, 12 February 2013

Baked Eggs in Portobello Mushrooms with Bacon

The minute I saw this on Paleo Spirit I knew I had to try it. It looks like too much fun not too. It also looks too easy which it is.

I am not a fan of prosciutto which the original recipe has so baked some baked which worked a treat.

Baked Eggs in Portobello Mushroom with Bacon

2 organic eggs
2 portobello mushrooms
1 slice of organic bacon cut in half
1/4 teaspoon dried thyme
1/4 teaspoon dried parsley
salt and black pepper to taste
a little olive oil

Clean the mushrooms, remove the stem and scrape out the gills so you have a well deep enough for the egg.

Rub a little olive oil on the outside of the mushrooms to help them cook and keep them from sticking to the pan.

Arrange the mushrooms and bacon on a baking tray.

Inside each mushroom sprinkle some thyme, parsley, salt and pepper.

Carefully crack the eggs over the mushrooms trying not to spill too much egg yolk. The spilt part is still yummy once it is cooked.

Gently place the baking tray into the pre-heated 180C/375F oven and bake for 10-15 minutes. The amount of time required depends on how thick your mushrooms are and how you like your eggs.

Once out of the oven season with salt and pepper, plate up and enjoy.


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