Description
A delightful blend of avocados and eggs nestled in portobello mushrooms.
Ingredients
Scale
- 4 large portobello mushrooms
- 2 ripe avocados
- 4 large eggs
- 1 cup cherry tomatoes, halved
- 2 cloves garlic, minced
- 1 tbsp olive oil
- Salt and pepper, to taste
- Fresh parsley or cilantro, chopped (optional)
- Crushed red pepper flakes (optional)
Instructions
- Begin by gently cleaning each portobello mushroom cap using a damp towel to remove any dirt. Ensure to handle them carefully to prevent breaking.
- In a bowl, mash the ripe avocados with garlic, season with salt, pepper, and crushed red pepper flakes if you prefer some heat.
- Toss cherry tomatoes in a drizzle of olive oil, seasoning with salt and pepper to enhance their natural sweetness.
- Place the cleaned mushroom caps on your prepped baking sheet. Spread a generous amount of the avocado mixture inside each cap, leaving a small well in the center.
- Crack each egg into a small bowl first, then carefully pour it into the center well of each avocado-filled mushroom cap.
- Place the baking sheet in your preheated oven. Let it bake for about 15-20 minutes depending on your yolk preference. For runny yolks, aim for 15 minutes and for more firm yolks, aim for 20 minutes. Add the seasoned cherry tomatoes to the tray for the last 5 minutes of cooking.
Notes
For extra flavor, consider adding herbs or spices into the avocado mix.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
Nutrition
- Calories: 250 kcal
- Sodium: 120 mg
- Protein: 10 g