This is a fabulous post-workout dish ready in 20 minutes, requiring minimal effort. You can use any kind of large mushrooms, Portobello may just be the most well-known one.
Be a little careful the first time you make it as you have to scoop out enough mushroom from the middle to prevent your eggs from running all over the place. It's all about balance - just like most things in life.
Ingredients2 large mushrooms (Portobello or similar - about 10 cm in diameter)
1 handful fresh spinach
¼ red onion
½ tsp salt
½ tsp ground black pepper
- Chop the tomato, onion and spinach finely, place in a bowl and add salt and pepper. Remove the stem of the mushrooms and place the vegetables evenly inside their hats, also making a little space or a shallow hole in the middle where you will place the egg later. Place the mushrooms on a baking tin covered with parchment paper and bake for 10 minutes in 200C
- Open the oven after 10 minutes and crack open an egg over each mushroom, fitting the yolk in the little hole you prepared. Bake for another 5 minutes and serve immediately. Be careful when cracking the egg into the mushroom, it easily floats out of it, if there is too little space
- Bake for another 5 minutes and serve immediately
- These protein-rich mushrooms can either be eaten as such, or combined with a fresh salad or some nice home-made bread.