Portobello Benedict
For my Portobello fans out there, and for those who want to enjoy delicious eggs and veggies in the morning without adding in bread, I offer up this delicious baked egg in a Portobello shell!
Ingredients
- 2 portobello mushroom caps
- 2 tbsp olive oil
- 1/2 onion chopped
- 1 orange or yellow pepper chopped
- 4 tbsp butter
- salt and pepper to taste
- 1/2 Roma tomato chopped
- 4 tbsp goat cheese crumbled
- 2 eggs
- fresh chopped parsley
- 1 avocado thinly sliced
Instructions
- In a large skillet, melt the butter. Add the chopped onion and pepper and sauté until the onion is translucent.
- Preheat your oven to 375F. Brush the portobello mushroom caps with olive oil and place in a large baking dish.
- Fill the mushroom caps with the sautéed peppers, onions, chopped tomato, and goat cheese. Season with salt and pepper to taste. Crack an egg over the top of each mushroom cap.
- Bake the mushroom caps for 15-20 minutes or until the eggs are firmly set and cooked.
- Sprinkle the caps with salt and pepper to taste and fresh parsley. Serve garnished with fresh sliced avocado.