Portobello Mushroom Stuffed with Tomato and Egg
Yield: 2
Portobello Mushroom Stuffed with Tomato and Egg
This is a great breakfast or brunch recipe, tastes delicious and is surprisingly easy!
Prep time: 10 MinCook time: 15 MinTotal time: 25 Min
Ingredients
Instructions
- Break the stems off the mushrooms and wipe caps clean with a damp towel.
- In a bowl, mix 2 Tbsp Olive oil and the thyme, rosemarry, pepper and salt.
- Heat a skillet over medium heat and add mushrooms. Pour half the spice mixture on mushrooms, flip and pour remaining spice mixture on other side.
- Cook, flipping every minute, for 7-8 minutes.
- Remove mushrooms from skillet.
- Add 2 Tbsp butter to skillet. Once melted add two slices of tomato. Cook for 2-3 minutes until heated through, remove and place on top of mushrooms.
- Add remaining 2 Tbsp on butter to skillet and heat until melted.
- Add the beaten eggs and let cook, undisturbed, for about 1 minute until it starts to set on the bottom.
- Reduce heat to low and stir eggs. Cook until cooked through.
- Place the cooked eggs over the tomato and enjoy!