Sunday, April 11, 2010

Baked eggs in portobello mushroom caps


I like baked eggs and I usually make baked eggs in the form of a frittata, quiche, or in ramekins. Our grocery store has had the most beautiful portobello mushroom caps lately. I thought that they would make a great base for a baked egg -- and, I was correct. I tried to find two caps that looked the most cup-like (versus rather flat ones) so that they would hold the eggs and any other goodies I wanted to put in there. I baked the mushrooms for a bit first to make sure they were soft and the get rid of a lot of the juices before adding the eggs. I made two (one of each of us) and served them with some whole grain toast. You can make just the eggs with the mushrooms, or you can add other veggies, cheese, herbs, etc. in between the mushroom and the egg for some extra fun.
 

Baked eggs in portobello mushroom caps
2 large portobello mushroom caps
2 large eggs
1 clove garlic, minced
about two tablespoons diced onion
about 1 cup fresh baby spinach
1 grilled piquillo pepper, chopped (you can find them in jars in water) or any pepper you like
about 1/3 cup grated sharp cheddar cheese
sea salt and fresh ground black pepper to taste
paprika for garnishing
olive oil for cooking

Pre-heat your oven to 375 degrees and drizzle a bit of olive oil in small baking dish. Wipe the dirt off your mushroom caps with a damp towel. Gently scrape the gills out from the underside of the mushrooms with a spoon. Place in the baking pan and drizzle a small amount of olive oil on the mushrooms and a bit of black pepper. Bake for about 10 minutes, until the begin to get soft and shrink up a little. While they are baking, heat some olive oil in a small pan and saute the garlic and onions for about 2-3 minutes. Then add the spinach and cook until it's wilted. Add some salt and pepper. Set aside. If you are using fresh peppers, you can saute them with the onions, garlic, and spinach (or any other fresh veggies you are using).

Remove from the oven and dump all juice off the mushrooms. Dump all of the juice out of the baking dish. Take a towel and gently press the inside of the mushrooms to get out any excess juice. Place the mushrooms (bottom facing up) back into the baking dish. Put half of the spinach mixture into each mushroom. Then place the peppers into each mushroom followed by some cheese. Try to leave a "hole" in the center so there is room for the egg yolk. Crack an eggs on top of each mushroom (carefully!). Sprinkle with some salt, pepper, paprika, and some extra cheese. Carefully place the baking dish back into the oven and bake for another 8-10 minutes, until the whites of the eggs are cooked and the yolk is set.

1 comment:

  1. that's one breakfast i will try in the morning, looks so good and tasty.

    ReplyDelete

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