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.
- Portobello mushroom caps
- Black pepper
- Fresh parsley or thyme
- A little olive oil
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.
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