Food Friday: Quick and fancy portabello eggs

In pilates the other day, we were doing a move overhead and Claire, our instructor, likened it to people on TV cooking shows testing out meringue. When I looked utterly bewildered she said to me, “Not a Masterchef fan then?”

I said, “I only watch one cooking show. It’s called ‘I Can Cook’ and it’s on Cbeebies!”

funny-picture-godzilla-cat-picture-gen-kanaiMy son, Max, is 1 year and 3 months old. He’s like a proper little boy now, running, climbing, destroying everything like he’s an enormous dragon-monster been let loose on the streets of Tokyo.

And I wasn’t joking when I said I watch I Can Cook! 🙂

I’m roughly the same level as those kids in the kitchen. If I sang while I washed my hands, I could blend right in.

But one thing I really like about that show is that they cook fancy looking things with just a few ingredients and simple instructions. And it’s real food!

Now, all that said, this recipe isn’t from there, it’s originally from awesome food blog Uproot Kitchen. But it’s so simple I can do it, can be knocked up in 20 minutes (from fridge to table), tastes great, and if you have company looks fancy as hell!

Oh and it’s vegetarian friendly too.

Portabello Eggs
Here’s what you need:

  • 2 large portobello mushrooms
  • 2 tablespoons soft goats cheese
  • 2 tablespoons sundried tomatoes
  • 2 large eggs
  • Salt and pepper to taste
  • Basil for garnish

What you do:

  • Preheat oven to gas mark 6/200 degrees C.
  • Remove the stems from the mushrooms and scrape out the gills with a spoon.
  • On a paper towel, spray both sides of the mushroom with low-cal cooking spray and put onto a baking sheet.
  • Spread 1 tablespoon of goats cheese into each mushroom, where the gills used to be.
  • Finely chop the sundried tomatoes and sprinkle on 1 tablespoon of them into each mushroom cap.
  • Crack an egg into each mushroom cap, attempting to get the yolk to sit in the cavity where you removed the stem so it doesn’t move around.
  • Carefully move the baking sheet into the oven and bake for 15 minutes.
  • Once the whites are cooked through and the eggs are done to your liking, remove them from the oven and season with salt and pepper.
  • Top with sliced basil and serve over a big salad, or sautéed greens.

Serves two and each serving (mushroom) comes out like this:

Calories: 130, Protein: 10, Carbohydrates: 3, Fat: 7

Bon apetito! Or something like that. 🙂


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