Portobello Mushroom Baked Eggs with Side Salad

Portobello Mushroom Baked Eggs with Side Salad

Serves 2


2 large portobello mushrooms (with stems removed)

2 whole eggs 

4 large handfuls of mixed greens

2 tsp apple cider vinegar

Few sprays of avocado oil spray 

Salt and pepper to taste

¼ avocado, sliced

Optional pairings: smoked salmon, microgreens, sauerkraut, steamed kale or spinach (instead of the side salad)


Preheat oven or toaster oven to 425 degrees

Use a damp cloth or paper towel to clean the mushrooms. Do not run them underwater! Remove the stem, and use a spoon to scoop out some of the inside of the mushroom caps to make room for the eggs. 

Crack 1 whole egg  into each mushroom cap and season with salt and pepper. Place on a parchment lined baking sheet and bake for 15 minutes depending on how you like your eggs cooked.

While the eggs are cooking, add your mixed greens to a small bowl and add salt, pepper, few sprays of avocado oil cooking spray, and apple cider vinegar and mix with your hands to toss the greens well. 

Once eggs are done, place one cap on each plate (or two) and serve with the simple salad and some avocado slices and enjoy!