I love eating eggs. There are so many ways you can go about cooking them, and they're all delicious. When I discovered my very first baked eggs recipe a few months back, I was delighted, and it's been my go-to lazy dish for when I want a tasty and simple meal with minimal effort.
So the other day when I found a recipe that baked the eggs in mushroom caps, I was mind blown. The original recipe is quite simple, but I like my baked eggs with lots of flavour. I combined two of these recipes for my dinner last night, and I have to say that their union was a long and happy one, at least until I consumed it all.
Ingredients Serves two) 2 large Portobello mushroom caps 4 eggs Tomato based pasta sauce Black and white pepper
Salt Chilli flakes Parsley
1) Preheat an oven to 190° Celcius. Line a baking tray with aluminum foil. Oil the foil so that the mushrooms won't stick while baking.
2) Carefully pop out the stems off the Portobello mushroom caps, so you're left with a nice, clean hollow. Then gently rinse the caps to remove all dirt, and pat them dry with a paper towel. Arrange the caps on the baking tray and season them with salt and pepper.
3) With a spoon, spread the pasta sauce onto the inside of the caps, so it's covering the entire base. Sprinkle some chilli flakes and black pepper onto the paste.
4) Crack an egg into a small bowl and gently slide it into a mushroom cap. Once you've got one egg in, crack a second egg and do the same. Do this one at a time so you can avoid spilling out any egg. Repeat the process with the second mushroom cap.
When choosing the Portobello mushrooms, be sure to go for the larger ones so they'll be able to hold two eggs at once. Pick the caps with slightly raised edges so the eggs won't spill. The smaller of the mushrooms I got had a slight dent on one end, and that caused quite a lot of egg white to spill out. Thankfully the yolk stayed intact! For the pasta sauce, I used a typical store bought tomato paste in a jar.