Baked Mushroom & Egg
By: Nikki Brown
Published: Friday, September 22, 2017 - 1:36pm

Ingredients




3 portobello mushrooms
3 eggs
6 piccolino tomatoes
1 tbsp. fresh parsley, chopped
1 tsp. mixed herbs
1 tsp. nutritional yeast

Preparation

1 Place the mushrooms in the grill and heat for 5 minutes on each side. 2 Remove from the grill and set the oven to 200C/390F. 3 When the oven is ready - break the eggs into the centre of each mushroom, then drop in the piccolino tomatoes and sprinkle the mixed herbs and nutritional yeast on top. 4 Bake for 15 minutes, then garnish with fresh parsley.

About

This baked egg in a portobello mushroom makes a fantastic healthy breakfast. It’s so easy to make, delicious and really nourishing too. We’ve added a sprinkle of nutritional yeast to the top of my mushrooms, which gives a similar taste to cheese (but it’s far more nutritious).
It’s important to heat the mushrooms in the grill first as this will prevent them from going soggy.