Nestled in between a thick juicy portobello mushroom, you will stumble upon an herb-infused sunny side up egg.
This dish gets real dirty, I mean like, the yolkporn on this bad boy is out of this world.
The shroom, as succulent as it remains, bakes up crispy and firm.
Thus, No. Toast. Even. Required.
Eggs? Crack one up.
A wee bit of freshly grated parmesan cheese? Yes please.
Toss this concoction over roasted potatoes and garlic and you’ve seriously got all your bases covered; healthy fats from the olive oil, egg, and cheese, protein in the egg and the portobello, and fiber as well as complex carbohydrates in the mushroom and potatoes. Went for the most fun and beautiful hike to Eagle Rock right after this breakfast was devoured last weekend. Happy to report it sustained me for the entire 5 mile duration…I didn’t even dig into the trail mix in my CamelBak.
That’s a lie, there was chocolate in it.
This upcoming weekend I am going to a music/art/yoga festival called Lightning in a Bottle. If you’ve never heard of it, look it up. If you’ve never been, you are legit missing out. To say I am excited is an understatement- the two weekends I have been in the past have been extremely transformative and the most fun I think I’ve ever had in my life. And one time I drank champagne while riding a zebra so you can tell that I’m not playing games here.
Happy Hump Day everyone, may your memorial weekend be long, sunny, and filled with BBQ flames.
Portbello Egg Nests
- 2 portobello mushrooms
- 2 eggs
- 1 T fresh thyme
- 2 T olive oil
- parmesan cheese (optional)
- 1.5 lbs potatoes
- 4 cloves garlic
- Pre heat the oven to 425 degrees F.
- Wash the potatoes first with water, then chop into small chunks.
- Peel the garlic cloves, but leave them whole.
- Place potato chunks and garlic on a baking sheet, drizzle 1 T of the olive oil over the veggies and then sprinkle with a little bit of salt and pepper. Bake for about 30 minutes, stirring a couple times with a spatula. They’re done when you pierce them with a fork and they are tender.
- While the potatoes are a-roastin’ start getting the mushrooms ready.
- Cut out the stem of each mushroom and rinse under cold running water. You can use a small knife (I said small, put down the cleaver you cereal killer) to gently prod around the mushroom and remove any dirt or residue under the water.
- Drizzle each mushroom with the olive oil and gently crack an egg into each one.
- Sprinkle with the thyme and when ready to go in the oven, turn the heat down to 400 degrees.
- Bake for around 30 minutes, checking frequently to make sure the edges of the mushroom don’t burn up and the egg white is cooked while the yellow still looks pretty gooey and soft.
- Remove from oven, place portobello egg nest over the potatoes and sprinkle with a little salt and pepper. Shave some parmesan cheese on top if that’s your jam, man.