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Breakfast Eggs Baked in Portabello Mushrooms

Super Easy Breakfast or Brunch Recipe

4

Serves

10 mins

Prep Time

15 mins

Cook Time

Meadow Mushrooms

Recipe author

Meadow Mushrooms

Eggs baked in portabello mushrooms are perfect for breakfast or brunch while being substantial enough for a filling lunch or dinner.

Nutritious and delicious, while quick and easy to put together - this recipe is on the table in under 30 minutes.

Recipe courtesy of Meadow Mushrooms.

This nutritious baked egg and mushroom recipe is perfect for any occasion. It offers a quick and easy breakfast, brunch, lunch, or dinner that is on the table in under 30 minutes.

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Breakfast & Brunch,

Under 30 Minutes,

Easy,

Everyday,

Ingredients

Mushroom Baked Eggs

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4 Meadow Mushrooms Large Portabello Mushrooms

or White Flats Mushrooms

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4 small eggs

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olive oil

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basil pesto

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salt

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black pepper

Method

For the Mushroom Baked Eggs

1

Pre-heat the oven to 200°C.

2

Clean, trim and remove the stems of the mushrooms. Place gill-side-up on a lined baking tray and drizzle with oil.

3

Carefully break an egg into each mushroom and season with salt & pepper.

4

Bake for 15 minutes until the egg whites are set and the yolks are still jammy. Drizzle over the basil pesto and serve alongside your favourite breakfast sides or a green salad for lunch or dinner.

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