What do you do when you have some Polyface eggs on hand that you picked up from Ellwood Thompson's market? Well, when your The Farm Table box shows up on Thursday with fresh Portobello mushrooms and sprigs of thyme, you make this for breakfast!
Preheat your oven to 300 degrees F. Simply cut off the stem and wipe your Portobello free off any dirt with a damp paper towel.
Drizzle about a tablespoon of extra virgin olive oil inside the mushroom and sprinkle salt & pepper to taste along with some fresh thyme.
Carefully crack the egg into the center of the mushroom cap, careful not to break the yolk. Bake the egg stuffed mushroom on a greased cookie sheet for about 20 minutes, watching to see that the yolk just sets. If you go too far the yellow will be overdone and hard — not good in my opinion. At this point you can grate some good Parmesan cheese, toss a little more fresh thyme and ground pepper to taste.
There are of course many variations to egg stuffed Portobellos (I like a slice of prosciutto between the egg and mushroom), but simple is sometimes best. What is your go-to quick and healthy breakfast that utilizes eggs? Do tell....
E.A.T. local E.A.T. well