| Servings | Prep Time | Cook Time |
| 1person | 10minutes | 20minutes |
| Servings | Prep Time |
| 1person | 10minutes |
| Cook Time |
| 20minutes |
| Recipe Step | |
| Keto Code |
Ingredients
- 3 eggs
- 3 egg whites
- 3 portobello mushroom cap
- 1 dash black pepper
- 1 sprinkle parsley fresh parsley or thyme
Servings: person
Units:
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Ingredients
Servings: person
Units:
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Instructions
- Clean the portobello mushroom caps with a damp cloth, remove the stem and scrape out the gills so you have a well deep enough for the egg.
- Spray baking sheet or muffin tin with olive oil to prevent mushroom from from sticking to the pan. Arrange the caps on a baking sheet.
- Crack three eggs individually, remove yolk and carefully slide the white onto a mushroom cap.
- Crack each whole egg into a small bowl and then carefully slide it onto a mushroom cap on top of the egg white.
- Sprinkle with black pepper and fresh herbs of choice â I used parsley but thyme would be great as well.
- CAREFULLY place the baking pan into the pre-heated 375 degree F oven and bake for 20-30 minutes. The amount of time required depends on how thick your mushrooms are and how done you like your eggs