Name: Portobello and egg lunch
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 1
Ingredients: 2 pieces Egg; 1⁄4 tsp Black pepper; 1 tsp Coconut oil; 1 Tbsp Fresh parsley; 1⁄2 tsp Salt; 2 pieces Portobello; 1 hand Goat cheese

Lactose

Chicken egg

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Breakfast

Lunch

Keto

Vegetarian

Portobello and egg lunch

Remove the mushroom stems and scrape  out the flesh with a spoon. Clean and dry using kitchen paper. Rub the mushrooms  (inside and out) with oil.  

Line a baking tray with baking parchment and put the mushroom caps upside down on the tray. Break an egg into each cap. 

Sprinkle the goat cheese over the caps. Garnish with the parsley and add salt and pepper to taste. 

Bake for 15 minutes until the egg whites have set. Serve warm. 

Portobello and egg lunch

Portobello and egg lunch

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