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My husband and I have been wanting some lighter breakfast fare which doesn’t include meats, sausages or bacon as either a side or a component in the dish. To satisfy this, I used a portobello mushroom as my base. Keeping with the theme for the recipe, I added wilted spinach and a small amount of goat cheese just before topping each mushroom with an egg and baking it in the oven.
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Portobello Baked Eggs
- 4 medium Portabello mushroom caps
- 8 oz spinach - , wilted
- 3 tablespoons olive oil
- 4 large eggs
- 2 oz goat cheese or chevre - , optional
- salt and pepper - , to taste
- Turn the oven to broil. Clean mushroom caps and, if desired, lightly scrape the gills out of the underneath of each cap. Brush mushrooms on both sides with olive oil , and season with salt and pepper. Place gill side down on a sheet pan and cook for about 3-5 minutes. Remove from the oven.
- Turn the oven down to 350°F.
- Turn the mushrooms gill side up and start building. First, place the spinach into the cap building up the sides and creating a well in the middle, if necessary, to accommodate the egg. Add some goat cheese and Carefully break one egg into the well of each of the mushroom caps.
- Now place them back into your 350°F oven and bake for 15 to 17 minutes depending on how well done or sunny-side-up you like your eggs. Serve immediately.
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