This delightful dish combines the earthy flavors of Portobello mushrooms with the creaminess of baked eggs and the nutritious goodness of kale. It's a simple and satisfying breakfast or brunch option that's both healthy and delicious.
Ingredients: 2 large Portobello mushroom caps. 1 cup chopped kale. 2 large eggs. 2 tablespoons olive oil. Salt and pepper to taste. 1/4 cup grated Parmesan cheese. Fresh parsley for garnish.
Instructions: Turn on your oven and heat it up to 375F 190C. Clean the caps of the Portobello mushrooms and take the stems off of them. Place the mushroom caps on a baking sheet with the gill side up. Brush both sides of the caps with olive oil. Add salt and pepper to the mushroom caps. Spread the chopped kale out evenly in the mushroom caps. For the eggs, make a small hole in the middle of each mushroom cap. Be careful when you crack an egg into each well. Grate some Parmesan cheese on top of the eggs. Put the pan in a hot oven and bake for 15 to 20 minutes, or until the egg whites are set but the yolks are still a little runny. Take it out of the oven and sprinkle fresh parsley on top. Enjoy while hot!
Prep Time: 15 minutes
Cook Time: 20 minutes
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