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Could this be called a Deconstructed Omelet?

     Picture this: eggs, mushrooms, goat cheese, sundried tomatoes. If you were given these ingredients and told to make something with them, I'd be willing to bet nearly every one of you would make an omelet.  There's nothing wrong with that, I love omelets. I'm going to show you how to take these ingredients and turn them into a protein-packed dish that would be perfect for breakfast or brunch. 

      I really like mushrooms, the earthy flavor satisfies my hunger for natural tasting food.  For this recipe, take two Portobello mushrooms, (look for caps with a wide lip), remove the stems and use a spoon to scrape out the gills, being careful not to tear the caps.  Spray each side lightly with cooking spray and place on a lightly sprayed baking sheet. 


     Dice your sundried tomatoes. I find kitchen shears work well.


     It's cheese time!  Put half of the goat cheese in one cap and half in the other. Do the same thing with the tomatoes. Use a spoon to make a little well in the center.
     Crack an egg into each cap, try to keep the yolk in the well.  Be careful not to break the yolk! (It's not totally ruined if the yolk breaks.)
     Very carefully, place the mushrooms into the preheated oven and bake until the whites are cooked through and eggs are cooked to your preference-about 15 minutes. I cooked mine a little longer because I am not too fond of super runny egg yolks. If a yolk breaks or slightly runs over the side, reduce cooking time by a few minutes.

     While the eggs are baking, take a little fresh basil and chop it. As you can see, I gave it a rough chiffonade cut.
     When the eggs are baked to your liking, remove them from the oven, garnish with the basil, add salt and pepper to taste and dig in!

Portobello Baked Eggs with Sundried Tomatoes
serves 2

  • 2 Portobello mushroom caps, about 3-1/2 inch diameter
  • 2 Tbs. soft goat cheese
  • 4 sundried tomatoes, drained and diced
  • 2 large eggs
  • salt and pepper to taste
  • basil for garnish
Preheat oven to 400°

Remove the stems from the mushrooms and scrape out the gills with a spoon. Spray both sides of the caps lightly with cooking spray. Place on a lightly sprayed baking sheet.

Spread half of the goat cheese into one cap, then half in to the other mushroom cap. Sprinkle half of the tomatoes into a cap, then half into the other. Carefully crack an egg into each cap, trying to keep the yolk in the center.

Carefully place the mushrooms into the preheated oven and bake until the whites are cooked through and the yolks are to your liking, about 15 minutes. Season with salt and pepper, garnish with basil.

Nutrition info: Calories: 132; Total fat: 7g; Saturated fat: 3g; Monounsaturated fat: 2g; Cholesterol: 192mg; Sodium: 186mg; Total carbohydrate: 8g; Dietary fiber: 2g; Sugars: 2g; Protein: 11g; Potassium: 690mg; Vitamin A: 6%; Vitamin C: 3%; Calcium: 3%: Iron: 7%

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"Nothing tastes as good as healthy feels!"
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