Thursday, 3 October 2013

Mushroom egg cups - a lovely breakfast idea

I've been exercising a lot these last few weeks - it's great fun, I have heaps more energy and feel stronger.  I am also quite hungry a lot of the time, especially after doing resistance (weights) exercises and therefore always on the lookout for tasty recipes that won't break the calorie bank.  After all, I don't want to undo all my hard work :-)

Portobello mushroom egg cup
That's where this little recipe idea comes in: portobello mushroom egg cups.  I came across this a few days ago and just love the simplicity of it.  Simply cut the stem out of a portobello mushroom and crack an egg into it.  Season with salt and pepper and bake in the oven at 220 C for 10 - 15 minutes (depending on whether you want your yolk runny or not).  Serve hot on top of a slice of toasted bread (or have it without the bread).  You can also line the mushroom with a few spinach leaves like I have done or a slice of ham before adding the egg. 

This recipe takes a little longer than just scrambling an egg but is a cute breakfast idea that is also nutritious.  Enjoy!

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