These Eggs Baked in Portobello Mushrooms are perfect for a low carb Sunday brunch, or breakfast when you have a little bit more time to cook your eggs.
Preheat your oven to 200°C/180°C(fan)/400°F/Gas 6.
Peel 4 Portobello mushrooms so they are no longer dirty (this is better than washing them so they don't absorb water) and remove stem.
Place on a baking tray, stem side up.
Divide 60 g Spinach and 2 tablespoon Fresh basil between the mushrooms.
Carefully crack 4 Eggs into the mushrooms.
Season with 1 pinch Sea salt and black pepper and bake for 15-18 minutes, until the white of the egg is cooked.
Notes
Use the best quality and freshest eggs you can, as it will make a difference. Place the egg in a bowl of water, and if it sinks, it is fresh. Floating eggs should be thrown away because they are too old.
Let refrigerated eggs reach room temperature before cooking.
You don't have to use spinach in this, you can swap it for other leafy greens like kale.
Want more of a meaty dish? Add some chopped cooked bacon at the same time as the spinach.
Make sure you season these eggs really well - it really will make a difference to the flavour. Seeing as this is such a simple recipe, a generous pinch of sea salt and black pepper will be needed