Portobello Mushrooms Baked Eggs is surprisingly easy and flavourful dish. All 3 ways are irresistible and perfect for this Baked Eggs recipe.
Set oven rack 6-8" away from broiler in oven. Preheat broiler to High.
Rub mushrooms all over with olive oil and place on a baking tray. Set in oven on prepared rack and broil on each side for 5-7 minutes, until moisture has released from the mushroom. Remove from oven and drain liquid. Preheat oven to 400* F.
Meanwhile, preheat 1 tsp of oil in a small skillet and cook prosciutto and leeks over medium heat, until prosciutto is crispy and leeks have softened, about 5-7 minutes. Stir in thyme leaves once removed from heat. Transfer leeks and prosciutto to one portobello mushroom and crack an egg overtop (some egg might run off the edges if the mushrooms are on a the small size).
Place goat's cheese and most of the dill into a broiled portobello. Crack an egg on top. Reserve remaining dill for garnish once fully cooked.
Crack egg into pre-broiled portobello.
Bake eggs at 400° F for 5-8 minutes or until egg whites have just set (or longer if you'd like a firm yolk).
Garnish with extra herbs (cilantro on tomato and avocado, if using), flaky sea salt, and fresh ground pepper. Serve with english muffins, crusty baguette, or any other desired sides.
*** the nutritional value is based upon all ingredients (all 3 variations) being used. Please take that into account when reviewing the information.