|Baked Egg in Portobello Mushroom|
Today and tomorrow we are baking the eggs. For many of the eggs-in-veggies recipes, you put them in a skillet to cook. So get out that Silpat sheet (or parchment paper) and line a cookie sheet.
For almost all the recipes this month, I use large eggs. Not so for cooking eggs in veggies. A large egg will run over the sides and make a clean-up mess. Use small or medium eggs.
Baked Portobello Mushroom Egg (makes 1 serving)
1 egg, small or medium
¼ teaspoon curry powder, plus more for sprinkling
¼ cup shredded cheddar cheese, divided
¼ cup baby spinach, torn
At the store choose a good sized mushroom so there’s room for all the stuff. At home, with a damp (not wet) paper towel, clean the outside of the mushroom and remove the stem and gills and as best you can.
Preheat the oven to 425 degrees. Put a liner on your cookie sheet (parchment paper or Silpat).
Place the cleaned mushroom on the cookie sheet and put into the oven for about 5 minutes. Remove from oven and reduce heat to 375 degrees.
Crack the egg into a small container for easy addition to the mushroom.
Tear up the spinach leaves.
Drain the liquid that was released from the mushroom. Return to cookie sheet and put half the cheese in the bottom on the mushroom.
Top cheese with spinach leaves and the curry powder. Top with remaining cheese.
Make a nest for the egg by creating an indentation in the center of the mushroom. Pour egg into center and dust with curry powder. Bake for about 10 minutes.
Remove from oven and enjoy!
DH’s Rating: 4 Tongues Up He wants me to make this again for dinner! He loved the spiced up spinach and cheese topped with an oozy egg.