Sunday Sunshine Baked Eggs in Mushrooms

• servings: 2 servings
• active time: 5 minutes
• total time: 20 minutes

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)

Directions

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.

Nutrition

• Serving Size: 168 g
• Calories: 161 kcal
• Total Fat: 9.8 g
• Saturated Fat: 4.6 g
• Cholesterol: 180 mg
• Sodium: 231 mg
• Total Carbohydrate: 7.5 g
• Dietary Fiber: 1.6 g
• Total Sugars: 2.9 g
• Protein: 11.8 g