One of the reasons I LOVE shopping at my local food market is that I always find ingredients to inspire me to be a bit more creative in the kitchen. A point in case were these beautiful big Portobello Mushrooms I found on Saturday at City Farm Market. It always seems such a shame to slice them up as they look so beautiful in a BFG kindof way :-). So here I decided to poach an egg in the natural cup the mushrooms provides. Important to roast the mushroom a while first so as to let some of its natural water “bleed” out of the mushroom otherwise you will get a poached egg swimming in brown water…. not attractive or tasty I think you will agree!
This made the most delicious breakfast – but I think it would also work as a simple supper… or even a weekend light lunch.
What you will need for 2 people:
- 2 Large Portobello Mushrooms (enough to hold a cracked egg)
- 2 tsp Pesto (any kind here – rocket, kale, basil, tomato)
- 1 tbsp Olive oil
- 2 Free range & ethically farmed eggs
- Sprinkle of Paprika (for colour)
- Seasoning (Sea Salt & Pepper)
How to:
- Heat your oven up to 180C.
- Brush the mushrooms clean using a light vegetable brush (you never wash mushrooms with water) & then brush them with the oil (using a pastry brush) and place on a slip mat/tray and roast for 10-12 mins. You still want them juicy and chunky but you want to see quite a bit of water come off of them.
- Take the tray to the sink and using tongs lift up each mushroom and place to one side briefly while you dispose of the mushroom water.
- Place the mushrooms back on the tray and spread a tsp of your fave pesto on the inside of the mushroom on its dark “gills”.
- Crack your eggs separately into a ramekin to ensure freshness and then pour gently into each mushroom.
- Season and return to the oven for another 10 minutes (my oven is quite hot – and I like my eggs quite well poached so you will have to feel this one out). Check after 10 mins to see if the egg is poached the way you like. You can use the back of a spoon to see if the white has fully coagulated.
I served mine up with an Avocado chopped and lightly dressed with my “House” dressing (Walnut oil, raspberry vinegar, honey & wholegrain mustard) and some Rocket from my garden 🙂
This will DEFINITELY be on repeat in my house….. total success! Breakfast of champions!