MONDAY MORNING RECIPE POST - BAKED PORTOBELLO MUSHROOMS WITH HAM AND POACHED EGGS

 

I made myself a simple breakfast today, a large cap portobello mushroom topped with slices of Campari tomatoes, chopped Italian basil, grated Parmesan cheese and a poached egg on the top. It was supposed to have a chopped slice of ham on there too, but there wasn’t any left. Next time! That would be a very nice addition and I have left it in the ingredients below. Thinly sliced green onions would have been very nice, but I didn’t think about that.

Next came the sprinkling of turmeric powder, grated black pepper and Everything But The Bagel seasoning. It was very tasty and I will make it again sometime. The recipe is for 4 servings but it was easy enough to make for one person.

Portobello Mushroom with Fixings 

4 servings - Approximately 250 calories per serving.

4 portobello mushrooms

Olive oil for brushing

2 slice of deli ham, roughly chopped

2 Campari tomatoes, sliced thinly

1 tablespoon freshly grated Parmesan cheese

1 egg for poaching 

Salt and Pepper

A dash of powdered turmeric (you can substitute your own favorite) 

A dash of Everything But the Bagel Seasoning  (or your own favorite)

Prepare and measure out your list of ingredients.

Preheat oven to 400°F (200°C).

Wipe the mushroom caps clean with a damp paper towel. Gently twist off the stems. Use a spoon to scrape out the dark gills under the cap if you prefer a cleaner look and taste.

Place the mushroom caps upward on a baking sheet lined with parchment paper.  

Brush  the inside and and outside of each cap generously with olive oil 

Roasted in the oven for 15 to 20 minutes, until the mushrooms are tender and juicy.

Take the baking sheet out of the oven. 

Fill each warm mushroom cap with chopped deli ham and slices of Campari tomatoes.

Sprinkle a generous layer of grated Parmesan Cheese and chopped sweet basil over the ham and the tomatoes. 

Put the baking sheet back into the oven for 3 to 5 minutes until the cheese melts.

While the cheese melts, fill a medium saucepan with water to bring it to a simmer.

(Somewhere in here, start heating a small pan of water for poaching your egg and try to coordinate your timing so that you can have your mushrooms cooked and ready to add the poached egg on top of the mushroom.)

Crack each egg into a small cup or bowl, stir the simmering water to create a gentle whirlpool in the center. Carefully slide your egg into the spinning water. Go carefully so as not to splash.

Cook for 3 to 4 minutes until the whites are set and the yolk is still soft.

Remove the egg with a slotted spoon and pat it dry on a paper towel. Repeat for the remaining eggs .

Take the mushrooms out of the oven and place one warm poached egg directly on top of each loaded mushroom cap.

Sprinkle extra sweet basil and a pinch of Parmesan Cheese over the egg. 

Serve immediately while hot and use your own favorite seasoning  As mentioned above, my seasonings were turmeric, freshly grated black pepper and Everything But The Bagel seasoning. Ours came from Trader Joe’s but there are plenty of other brands out there.

Trader Joe’s Everything but the Bagel 

Seasoning Blend with Sea Salt, Garlic 

and Onion. Net weight 2.3 ounces/65g.

That’s all for this recipe. If you have any questions let me know in the comments and I will do my best to answer them.  

Thanks for stopping by, 

enjoy your day and Bon Appétit!