IP Recipe: Baked Eggs in a Portabella Cap

Baked Eggs in a Portabella Cap (great for all phases)

Who doesn’t like a little breakfast for dinner some times? With this delicious recipe for Baked Eggs in a Portabella Cap, it doesn’t matter if you eat it in the morning or at night – it’s a treat any time of the day!

And the best part is that the portion size for eggs for a Phase 1-3 dieter is 2 whole eggs plus 2 egg whites. You could have two mushroom caps, with 1 egg plus 1 egg white in each cap.

Ingredients:

  • Eggs
  • Portobello mushroom caps
  • Black pepper
  • Fresh parsley or thyme
  • A little olive oil

Directions:

Clean the portobello mushroom caps with a damp cloth, remove the stem and scrape out the gills so you have a well deep enough for the egg.

Rub a little bit of olive oil on the outside of the mushroom to help it cook and keep it from sticking to the pan. Arrange the caps on a baking sheet.

Crack each egg into a small bowl and then carefully slide it onto a mushroom cap.

Sprinkle with black pepper and fresh herbs of choice – parsley, thyme, etc.

CAREFULLY place the baking pan into the pre-heated 375 degree F oven and bake for 20-30 minutes. The amount of time required depends on how thick your mushrooms are and how done you like your eggs.

Learn More About Ideal Protein

Take control of your happiness…you deserve it. Join us tonight, Dec. 9 at 5:30 p.m. for BRIO’s Free Ideal Protein Seminar and find out how you can lose weight safely and effectively. Let BRIO’s expert nutritionists guide you on your journey to greatness. Simply call 841-0150 to reserve your spot. Refer a friend to join the IP program and you receive a $50 IP Product credit. We look forward to seeing you there! For more information about Ideal Protein, contact us today!