Baked Eggs in Portobello Mushroom Caps
Ingredients:
•farm fresh eggs
•portobello mushroom caps
•slices of prosciutto
•black pepper
•fresh parsley or thyme
•a little olive oil
Instructions
Clean the portobello mushroom caps with a damp cloth, remove the stem and scrape out the gills so you have a well deep enough for the egg.
Rub a little bit of olive oil on the outside of the mushroom to help it cook and keep it from sticking to the pan. Arrange the caps on a baking sheet.
Place one slice of prosciutto inside the mushroom cap.Portobello Mushrooms with Prosciutto
Crack each egg into a small bowl and then carefully slide it onto a prosciutto-filled mushroom cap.Paleo Baked Eggs
Sprinkle with black pepper and fresh herbs of choice – I used parsley but thyme would be great as well. (The prosciutto is salty so I don’t recommend adding more.)
CAREFULLY place the baking pan into the pre-heated 375F / 190C oven and bake for 20-30 minutes. The amount of time required depends on how thick your mushrooms are and how done you like your eggs.
