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Baked eggs in portobello mushrooms

19 October 2016

Eggs baked in portobello mushrooms make a great breakfast for anyone avoiding gluten.

Baked eggs in portobello mushrooms
Baked eggs in portobello mushrooms

Preparation time

5 minutes

Cooking time

20 minutes

Serves

2

Ingredients

  • 4 large portobello mushrooms
  • Olive oil, to drizzle
  • 4 slices of wafer-thin ham
  • 4 large British Lion eggs
  • 1 tbsp parsley, roughly chopped

Method

1. Preheat the oven to 220C/200fan/gas mark 6. Line a baking sheet with baking parchment and place the mushrooms on top. Drizzle with olive oil. Bake in the pre-heated oven for ten minutes.

2. Remove the mushrooms from the oven and drain off any excess liquid. Line each mushroom base with a slice of ham, then crack an egg on top. Season lightly with salt and pepper.

3. Bake for seven minutes, or until the white is just set and the yolk is still runny.

4. Serve with the parsley sprinkled on top.

Our thanks to www.eggrecipes.co.uk for providing this recipes

Visit our breakfast section for more delicious breakfast and brunch ideas

Disclaimer

Saga Magazine is supported by its audience. When you purchase through links on our site or newsletter, we may earn affiliate commission. Everything we recommend is independently chosen irrespective of affiliate agreements.

The opinions expressed are those of the author and are not held by Saga unless specifically stated. The material is for general information only and does not constitute investment, tax, legal, medical or other form of advice. You should not rely on this information to make (or refrain from making) any decisions. Always obtain independent, professional advice for your own particular situation.

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