Baked Egg Breakfast

Baked Egg Breakfast

Serves: 1



1 egg

1 Portobello mushroom cap

2 tomato slices

Salt and pepper to taste

Fresh herbs, optional garnish


Preheat oven to 400F and line a baking sheet with foil.

While oven preheats, clean underside of mushroom, removing stem and black “gills”; discard.

Place mushroom cap underside up (cap down) on foil lined pan.

Crack egg into mushroom cap and carefully transfer pan to oven. Bake 15-20 minutes, until egg is cooked nearly through.

Remove pan from oven, use a spatula to carefully transfer mushroom cap to serving plate. Serve immediately with tomato slices and fresh herbs, if desired. Season to taste with salt and pepper.