Eggs are always an easy go-to when it comes to a filling breakfast, and these Eggs Baked in Portobello Mushrooms are perfect for a Sunday brunch, or breakfast when you have a little bit more time to cook your eggs. Protein packed eggs, baked in a mushroom for a low carb alternative to putting them on bread and a layer of chopped spinach for a vegetable portion first thing.
When I asked you guys what kind of recipes you wanted to see more of, low carb breakfast options was a popular one. Whilst I am totally not anti-carbs (hello potato obsession), starting the day with a carb heavy meal can make me feel more like having a nap than taking on the day. It can be so easy to just grab some toast for a quick breakfast, but low carb options can be filling too, and these Eggs Baked in Portobello Mushrooms definitely are!
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We are back from our holiday in Mallorca and we certainly enjoyed ALL the food. Pre-holiday I was calorie counting and lost about 10lbs. I knew I wasn’t going to calorie count on holiday, as I just wanted to enjoy the holiday with my family and not obsess over calories. And that’s exactly what I did. I was sensible with my portions, but there was still bread a couple of times a day, plenty of tapas and a whole lot of dessert.
I put on 6.5lbs whilst I was away and whilst the old me would have freaked out about that, now I know it’s mostly just water retention and half of that gain came off in 2 days. But even so, we are cutting back on the bread and back to calorie counting and these Eggs Baked in Portobello Mushrooms are both low carb and low in calories. Not to mention packed with vitamins from the spinach!
We went through a stage of bringing you a new breakfast recipe every week, as we are breakfast obsessed. But can you believe that it has been 2 whole months since we posted a new breakfast recipe? Whaaaaat? That just won’t do! So, here is a really good one to make up for it, and there are some delicious ones in the pipeline too.
Whilst the eggs are really the star of this dish (I mean, look at that yolk), I think we need to give a bit of praise to the mushroom. Not just in this dish, but in all dishes! We ate a lot of everything on holiday, but it was all pretty meat heavy and that is pretty different from our diet at home. We eat about 90% vegetarian at home (mostly vegan plant based too), so after eating all that meat on holiday we are taking a break at home and mushrooms are perfect for that. They have a real meaty texture and are a great source of vitamin D, Iron and Potassium.
What we love most about mushrooms, portobello mushrooms in particular, is that they make a great base or carrier for other ingredients to create a delicious and light meal. Not only are they the perfect size to crack a medium egg in to, but have you tried our Portobello Mushroom Pizzas? The perfect quick and easy low carb pizza option.
I think these are a pretty impressive brunch option to serve to a group, if you want something that takes almost no effort at all. The great thing about them is that they are so easy to adapt. We just added loads of spinach, as our green vegetable intake has been a little on the low side, but you could add peppers and onions or even some ham/bacon if you want meat in them. If you wanted to jazz these up even more, then add some cheese on top and they are kind of like breakfast mushroom pizzas. These are a great way to use up leftovers.
Here’s how to make Eggs Baked in Portobello Mushrooms
Eggs Baked in Portobello Mushrooms
- 4 Portobello mushrooms
- 4 Medium eggs
- 2 Handfuls of spinach, chopped
- 1 pinch Sea salt and black pepper
- 2 tbsp fresh basil chopped
- Peel the portobello mushroom caps so they are no longer dirty (this is better than washing them so they don't absorb water) and remove stem.
- Divide the spinach between each mushroom and then carefully crack an egg in to each and sprinkle with salt and pepper.
- Put in a pre-heated oven at 200C and cook for 12-15 minutes until the whites of the egg are cooked.
- Sprinkle basil on top before serving.