Description
A simple and delicious recipe for Sunday Sunshine Baked Eggs nestled in large Portobello mushrooms, topped with flavorful pasta sauce, cream, and melted cheese. Perfect for a cozy breakfast or brunch, this dish is easy to prepare and offers a lovely combination of textures and flavors.
Ingredients
Scale
Mushrooms and Eggs
- 2 large Portobello mushrooms
- 2 eggs
Sauce and Toppings
- 3 tbsp pasta sauce (or pizza sauce or other sauce of preference)
- 4 tbsp cream (1/4 cup)
- 4 tbsp grated cheese OR 2 slices of cheese (any cheese that’s good for melting; sliced tasty cheese recommended)
- Fresh parsley, finely chopped (optional, for serving)
Instructions
- Preheat oven: Preheat the oven to 180°C (350°F) to prepare for baking the mushrooms with eggs.
- Prepare mushrooms: Remove the stalks from the Portobello mushrooms. Optionally, scrape out the gills with a teaspoon if the mushrooms are small to make more room for the eggs.
- Spread sauce: Evenly divide the pasta sauce between the mushroom caps and spread it across the surface.
- Add eggs: Crack one egg into the center of each mushroom, ensuring it sits well within the cavity.
- Pour cream: Drizzle the cream over each egg, trying to cover the surface gently.
- Bake initially: Place the mushrooms in the oven and bake for 10 minutes to let the eggs begin to set.
- Add cheese: Remove the mushrooms from the oven and sprinkle the grated or sliced cheese on top of each.
- Final bake: Return the mushrooms to the oven and continue baking for another 5 minutes, or until the egg whites are just set and the yolks remain runny.
- Serve: Garnish with fresh parsley if desired, and serve immediately for best texture and flavor.
Notes
- Note 1: Use large flat Portobello mushrooms for the best size and shape to hold the eggs.
- Note 2: Pasta sauce can be substituted with pizza sauce or any preferred sauce to suit your taste.
- Note 3: Cooking times may vary; adjust to your desired egg doneness. Eggs will continue to cook slightly after removal from the oven.
