Baked portobello mushroom eggs healthy breakfast recipe
Libby Limon BSc NT mBANT / 17 Jun 2016
Head to the market and grab the biggest Portobello mushrooms you can find because this dish is so tasty, you're not going to want it to end quickly!
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Prep time 20mins
Ingredients – serves 1-2
- 2 Portobello mushrooms
- 1 tsp Tamari
- 1 tsp olive oil
- 100g cherry tomatoes on vine
- 100g asparagus
- 2 organic eggs
- Sea salt and black pepper
Method
1. Grease a piece of baking parchment with olive oil and place on a baking tray.
2. Remove the stalks from the mushrooms, splash insides with tamari. Place on the baking parchment with asparagus and tomatoes. Season with salt and pepper.
3. Place in a preheated 200C oven for 7 mins. Remove from the oven and crack the eggs into the mushrooms. Replace in the oven for a further 10mins.
How do you like your eggs in the morning?
- Baked? Then you'll love these Stuffed Bell Pepper Eggs
- Poached? In that case, you have to try these Poached Eggs With Sweet Potato Hash
- In a cake? We don't blame you. Especially in this Non-Dairy Pear & Dark Chocolate Cake
Libby Limon BSc NT mBANT
Nutritional Therapist and Yoga Teacher
