Eggs in the Portobellonest

AUTHOR
Benton Mccarty
DIFFICULTY
very easy
RATING
5 1
The fried eggs on the giant mushrooms look like little suns! In the oven they are baked together with the tomatoes for a particularly aromatic low carb dinner.
COOK TIME
30 mins
TOTAL TIME
30 mins

Ingredients

Servings: 4
  • 8 Portobello mushrooms (approx. 100 g each)
  • 4 TABLESPOONS Olive oil
  • 2 Garlic cloves
  • 8 Stem/s Thyme
  • 7-10 Tbsp salt, pepper
  • 8 Eggs (Gr. M)
  • 600 g Tomatoes
  • 50 g Arugula
  • baking paper

Directions

  1. 1

    Preheat oven (electric cooker: 200 °C/circulating air: 180 °C/gas: see manufacturer). Line baking tray with baking paper. Clean and hull the mushrooms and place them on the tray with the slats facing upwards. Sprinkle with oil.

  2. 2

    Peel and chop garlic. Wash and pluck the thyme. Spread both on the mushrooms, season. Bake in a hot oven for about 10 minutes.

  3. 3

    Beat 1 egg in each mushroom, season. Wash the tomatoes, cut them into quarters, spread around the mushrooms, season. Bake for about 10 minutes more. Wash the arugula, if necessary pluck smaller, sprinkle over it.

Nutrition Facts

KCAL
420 kcal
CARBS
7 g
FATS
29 g
PROTEINS
29 g