Baked Egg Mushroom Cups

Posted by SLIMTOX Team Member on

A different variation to a popular breakfast. There are so many ways you can adapt this recipe with different vegetables Add some finely chopped baby spinach under the egg or a little smashed avocado.

Serves 2


  • 4 large portobello mushrooms
  • 4 free-range eggs
  • Salt and pepper to taste
  • Preheat oven to 200ºC.
  1. Peel the portobello mushroom caps “skin” so they are no longer dirty and remove stems.
  2. Place on lined baking tray with stem side up.
  3. Carefully crack egg into each mushroom cup and bake for 15-20 minutes until egg is set.
  4. Plate up and season with fresh chopped herbs and salt and pepper.

2 Egg Cups are one serve.

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