Monday, February 24, 2014

Baked Egg in Portobello with Spinach and Avocado


1 portobello mushroom cap
olive oil
salt and pepper, to taste
1 organic egg
1/2 avocado, sliced


Preheat the oven to 375 degrees. Clean the portobello cap, remove the stem and scrape out the ribs. I like to pre-bake the portobello a little before adding the egg, but feel free to skip this step if you like. Rub a little bit of olive oil on the inside and outside of the cap and sprinkle with sat and pepper. Sometimes I sprinkle thyme inside as well, but you can use any spice that you like. Place mushroom on a pan and bake for 10 minutes or so. Crack the egg into a small bowl and stir it around a bit with a fork. Carefully slide the egg into the cap and sprinkle with more salt and pepper. Bake in the oven for 20 minutes or until the egg is done to the consistency you prefer. Remove from oven and place on top of a bed of spinach and top with avocado. Enjoy!

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