Sunday Sunshine Baked Eggs in Mushrooms

Name: Sunday Sunshine Baked Eggs in Mushrooms
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 2 servings
Cuisine: Breakfast
Ingredients: 2 large mushrooms (flat, Portobello, note 1); 2 eggs; 3 tbsp pasta sauce (or pizza sauce or other sauce of preference, note 2); 4 tbsp cream (1/4 cup); 4 tbsp grated cheese OR 2 slices of cheese (any cheese that's good for melting. I used sliced tasty cheese); Fresh parsley (, finely chopped, optional - for serving)

Breakfast

2 servings

분량

5 minutes

활동 시간

20 minutes

총 시간

요리 시작

재료

2 large mushrooms (flat, Portobello, note 1)

2 eggs

3 tbsp pasta sauce (or pizza sauce or other sauce of preference, note 2)

4 tbsp cream (1/4 cup)

4 tbsp grated cheese OR 2 slices of cheese (any cheese that's good for melting. I used sliced tasty cheese)

Fresh parsley (, finely chopped, optional - for serving)

방향

Preheat oven to 180C/350F.

Remove stalk from mushroom. Optional - scrape gills out with a teaspoon (the brown part). I usually only do this if the mushroom is on the small side and I need to make more room for the egg to fit.

Divide the pasta sauce between the mushrooms and spread.

Crack an egg into each mushroom.

Pour cream over the eggs, drizzling to try to cover the whole surface.

Place mushrooms in the oven for 10 minutes.

Remove from oven and sprinkle over the cheese, then return to oven.

Bake for a further 5 minutes or until the egg whites are just set and (hopefully) the yolks are still runny (see note 3 for cooking time guidance). Remember that the eggs will continue to cook after you take them out of the oven.

Garnish with parsley, if using, then serve immediately.

영양 정보

1회 제공량

168 g

칼로리

161 kcal

지방 전체

9.8 g

포화 지방

4.6 g

불포화 지방

트랜스 지방

콜레스테롤

180 mg

나트륨

231 mg

탄수화물 전체

7.5 g

식이섬유

1.6 g

총 당류

2.9 g

단백질

11.8 g