I’ve never been a huge egg fan. Just like hot dogs, I’d be fine with having one once a year.
That all changed when I lived alone this past winter. I’ll take ease over taste any day – you’re probably lying if you say you wouldn’t.
As I’ve mentioned, I’m pretty new to this cooking thing. And I’ll still only cook things with barbarically simple steps and minimal ingredients. Also, I have a thing where I don’t really like/know how to cook any sort of meat. Ok, maybe it’s just that I don’t have the patience. Regardless, I’ve been lacking on the protein front.
That’s where eggs come in. They’re so easy to make, and you can prepare them a zillion different ways. I attempted to teach myself how to make an omelette (why yes, I am 23 years old) this winter. And by omelette, I mean a scramble, because that’s how it usually comes out. But I think I’ve mastered the taste aspect!
I came across this recipe for Eggs Baked in Portobello Mushrooms on the blog Healthy Recipes. It looked delicious and simple enough, so I gave it a try.
I have since made it twice and absolutely died and went to heaven both times. Don’t worry, I’m back to tell the tale.
You may not think so based on the short and simple list of ingredients, but these egg-filled mushrooms have insanely good flavor. Like, salivation-worthy.
I halved the recipe to make it for myself, but I worried two mushrooms as a main course for dinner wouldn’t be filling enough. I was so wrong. I paired the ‘shrooms with half of a sweet potato and I couldn’t even finish the two! The second time I made these I really put my mind/stomach to it and wiped the plate clean, but the best part is I felt no guilt because they’re so healthy.
I’m actually getting jealous of those of you that get to try this recipe for the first time.
I made a few minor changes that I’ll share with you:
1) I used regular ol’ Pam – making your own olive oil spray is awesome, but you already know how lazy I am when it comes to cooking.
2) I undercooked the eggs a teensy bit to keep the yolk a little runny. Nothing whets the appetite like cutting an egg down the middle and watching the yolk spill out. Oh…just me?
3) I skipped the parsley because I’m lame and don’t love fresh herbs. Of any variety. So don’t get smart with me. 😉
Other than that, I followed the recipe to a T and it turned out perfectly. Make sure to follow the original recipe’s step of pre-broiling the mushrooms!
I hope you love this eggceptional meal as much as I did!