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Eggs on Balsamic Portobello Mushrooms

Orange Icon  Eggs on Balsamic Portobello Mushrooms

Orange Icon  Eggs on Balsamic Portobello Mushrooms

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Submitted by: Dawn Stone

Prep Time: 10 Minutes

Cook Time: 30 Minutes

Servings: 2

If you want a light, wake-me-up type of breakfast, this is the one you want. These simple flavors meld into delicious accents of rosemary and balsamic vinegar, and best of all, this lighter fair won’t weigh down your tummy in the least.

  • 2 lrg. mushrooms, Portobello, organic
  • 2 lrg. egg, omega-3, cage-free, organic
  • 1 tbs. coconut oil, raw, extra-virgin, organic
  • 1 tsp. vinegar, balsamic, organic
  • 1 dsh. garlic powder, organic
  • 1 tsp. rosemary, fresh, organic

  1. Wash and cut the stems off the mushrooms (you want a fairly level surface for your eggs).
    Pat dry.
  2. Place mushrooms, undersides up, on a parchment lined cookie sheet
  3. Sprinkle with balsamic vinegar, garlic powder and chopped, fresh rosemary
  4. Bake at 350 F for about 20 - 30 minutes or until the mushrooms are cooked. While they bake, make your eggs.
  5. Remove mushrooms from oven and top with an egg on each mushroom
  6. Sprinkle with a little extra, fresh rosemary and serve

I have also used fresh basil if I have been out of rosemary, and the basil, with the balsamic is delightful!