BAKED EGGS IN PROSCIUTTO-FILLED PORTOBELLO MUSHROOM CAPS
Baked Eggs using farm fresh eggs, portobello mushroom caps, prosciutto slices, black pepper, fresh parsley or thyme, and olive oil.
Ingredients
- 0.20 Tbsp. Thyme Fresh
- 0.20 Tbsp. Parsley Fresh
- 0.10 Tbsp. Black Peppercorn
- 3 large Mushrooms Fresh
- 3 small Eggs
- Prosciutto
- 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.
- Crack each egg into a small bowl and then carefully slide it onto a prosciutto-filled mushroom cap.
- Sprinkle with black pepper and fresh herbs of choice – parsley can be used and thyme would be great as well. (The prosciutto is salty so adding more is not recommend)
- Carefully place the baking pan into the pre-heated 375 degree Fahrenheit 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.
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