I think my favourite vegetable is most definitely the mushroom; all types but especially Portobello ones. I made this the other weekend around 11am after a lovely lay in and some Pilates at home, it’s the perfect at home brunch dish and a nice alternative to eggs and avo on toast. Once you’ve mastered the art of getting the egg to stay in the mushroom, this recipe couldn’t be simpler. You could even skip the salsa part and just have the baked egg mushrooms which means you only need 2 main ingredients but the chilli salsa really takes this dish to another level.
The trick is to cut the stalk out the mushroom but make sure you don’t cut all the way through so there’s a gap. As you can see one of mine did this and created this fried egg look which is actually really tasty if you like crispy eggs like me. Nothing beats a sprinkle of flaked sea salt on baked eggs and with some homemade toasted bread, this hearty meal is healthy and filling or skip the bread and keep it light with the salsa and some salad.
Ingredients- serves 1
3 portobello mushrooms
3 small British Lion eggs
1 tsp chilli flakes
1 tsp mixed dried herbs
sprinkle of flaked sea salt and ground black pepper
1 tsp olive oil
1 white onion (finely chopped)
1 medium tomato (finely chopped)
½ red chilli (deseeded and finely chopped)
1 tsp tomato puree
1 tsp balsamic vinegar
- Preheat the oven to 180C and line a baking tray with baking parchment.
- Carefully cut the stalks out the middle of the Portobello mushrooms.
- Crack 1 egg into each of the mushrooms and sprinkle each with a little of the chilli flakes, dried herbs, sea salt and black pepper.
- Bake in the oven for 20-25 minutes.
- 10 minutes before the end of their baking time, heat the olive oil in a small non stick pan and sauté the onion for 5-6 minutes until soft.
- Add the tomato, chilli, tomato puree and balsamic vinegar and continue to heat so the tomatoes break down.
- Remove the mushrooms from the oven and serve along side the homemade salsa and maybe some toasted bread.
Love, Lottie x
*I am working with British Lion Eggs and this post is kindly sponsored by them. Recipe and opinions are all my own.
The British Egg Information Service is responsible for all generic marketing activity for British Lion eggs on behalf of the British Egg Industry Council.
The Council is funded by voluntary subscriptions from egg producers and packers who are part of the British Lion scheme (90% of the UK industry). All British Lion egg producers have to follow a stringent Code of Practice which ensures the highest standards of food safety.