Baked Eggs in Prosciutto-Filled Portobello Mushroom Caps

I love eggs and mushrooms when I found this recipe, I knew it would be a winner! It would be great for breakfast, lunch, dinner or even a snack! Having friends over? It would be perfect as an appetizer too! Enjoy !!

Baked Eggs in Portobello Mushroom Caps Recipe

Ingredients...

• farm fresh eggs
• fresh parsley or thyme
• a little olive oil
• black pepper
• portobello mushroom caps
• slices of prosciutto

Instructions

1. Clean caps of portobello mushrooms with damp cloth, remove the stem and scrape the gills so that you have a deep enough well to the egg.
2. Rub some olive oil on the outside of the fungus to help cook and keep it from sticking to the pan. Arrange the caps on a baking sheet.
3. Place a slice of prosciutto inside the mushroom cap.
   
   
4. Crack each egg into a small bowl and then carefully slide a mushroom filled with prosciutto cap.
   
    
5. Sprinkle with black pepper and fresh herbs of choice - I used thyme parsley, but would be fine too. (The prosciutto is salty, so I do not recommend adding more.)
6. Carefully place the pan in the preheated 190° C ( 375° F ) oven and bake for 20-30 minutes. The amount of time required depending on the thickness of your mushrooms are and how do you choose your eggs.

I hope you would like this paleo baked breakfast eggs recipe.