Baked Eggs in Prosciutto Filled Portobello Mushrooms

Breakfast eggs cropped Friday mornings are our special breakfast treat day as a family. We all sleep in a bit (hopefully kids included!) then climb into our big bed and have family cuddles, before venturing to the kitchen to bake/cook/create some sort of brunch extravaganza treat. Mr. Kurth is often instrumental in the execution of weekend breakfast and the kids are all hands on deck to help the food arrive faster. I’m normally in the background making a big pot of tea while offering unhelpful suggestions on how to change a recipe to my liking or offering superfoods ideas to add to make something more nutritious! Oh and I set the table. On Friday mornings we sit at the dining table together; there is a pot of tea with a jug of milk, cutlery is set and napkins are folded, and flowers welcome. All the while we are normally still in our pyjamas which is part of the pleasure 🙂 Today was no different, except by the time we all got up – breakfast became lunch! This recipe was great and could be served any time of the day to be a full meal or it would make a great accompaniment to something like bbq steak, sausages or marinated turkey breast fillets. We had leftover quinoa & couscous salad with baby spinach which stepped this breakfast-ish dish up to a satisfying lunch option. The recipe idea came from Paleo Spirit, but we made a few adjustments for our luncheon version. IMG_7430   IMG_7429IMG_7431 IMG_7433 IMG_7434

Baked Eggs in Prosciutto Filled Portobello Mushrooms

  • Servings: 3-4
  • Time: 10 mins preparation + 25mins cooking time
  • Difficulty: easy
  • Print

Ingredients

  • 6 Free Range fresh eggs (medium size works best rather than large or X Large eggs)
  • 6 large Portobello mushrooms with high sides
  • Thinly sliced prosciutto, or for non pork eaters try thinly sliced Bresaola (air dried beef)
  • Freshly ground black pepper
  • Fresh parsley, thyme and chives, finely chopped
  • a little olive oil
  • 1 garlic clove, crushed
  • Sprinkle of parmesan cheese (leave out if you want a paleo version)

Method

  1. Preheat the oven to 190 oC / 375 oF.
  2. Wipe the mushrooms clean with a paper towel, remove the stem and scrape out the gills with a spoon.
  3. Smear a drizzle of olive oil on the top of each mushroom and using your fingers or a pastry brush, spread it out. This will help the mushroom to start cooking and stop it from sticking to the baking dish. Place the mushrooms in a baking dish with the cap side down/stem side up, then drizzle again with olive oil and evenly distribute the crushed garlic clove between all 6 mushrooms. A baking dish where they fit snugly is best so they don’t move or wobble about and that way you don’t loose any egg!
  4. Place the mushrooms with the garlic in the oven for 5 mins to start the cooking process.
  5. After 5 mins, remove from the oven and evenly cover the inside of each mushroom with a thin layer of prosciutto, then crack in the egg, season with freshly ground black pepper and a sprinkle of the fresh chopped herbs. If you want a paleo version, stop there, but if not then you can add a sprinkle of parmesan cheese to finish.
  6. Place back in the oven, careful not to spill any of the eggs, and bake 20-25 mins until the egg is cooked to your liking. We like runny eggs so 20 mins was perfect and the residual heat finished them off anyway as they made their way to the table. The cooking time will also vary depending on the size of your mushrooms, the size of your eggs, and the efficiency of your oven.
  7. Serve with sourdough toast, side salad or use as an accompaniment to a main dish of your choice.

I love this before and after shot 🙂 Miss Amelia LOVES mushrooms – cooked or raw it doesn’t matter she eats them all.

So this dish didn’t stand a chance!

IMG_7436   Before                                                                              After From our kitchen to yours. xx

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