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Ingredients

farm fresh eggs
portobello mushroom caps
slices of prosciutto
black pepper
fresh parsley or thyme
a little olive oil

Instructions

1 Clean the portobello mushroom caps with a damp cloth, remove the stem and scrape out the gills so you have a well deep enough for the egg.
2 Rub a little bit of olive oil on the outside of the mushroom to help it cook and keep it from sticking to the pan. Arrange the caps on a baking sheet.
3 Place one slice of prosciutto inside the mushroom cap.
4. Crack each egg into a small bowl and then carefully slide it onto a prosciutto-filled mushroom cap.
5. Sprinkle with black pepper and fresh herbs of choice – I used parsley but thyme would be great as well. (The prosciutto is salty so I don’t recommend adding more.)
6. CAREFULLY place the baking pan into the pre-heated 375 degree F oven and bake for 20-30 minutes. The amount of time required depends on how thick your mushrooms are and how done you like your eggs.
I hope you like this paleo baked eggs breakfast recipe.

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