Baked Eggs in Prosciutto-Filled Portobello Mushroom Caps

Paleo Baked Eggs

It is COLD around here.

My friends and family in Texas tend to assume the weather in New Jersey is far harsher than it actually is. I sometimes find myself defending my adopted state insisting “the weather here is wonderful, not what you think!” And this is true…for the most part.

I love the four distinct seasons; the lingering, flower-filled Springs, the sunny Summers mild enough to allow ample, comfortable time outdoors and the crisp Autumns replete with colorful changing leaves and apple orchards brimming with produce.

But then there’s the winter.

It is not as snowy as other parts of our country – we are not covered in the white stuff for much of the season. And the average temperatures, relative to some other states, are reasonably mild. But my Texas blood has yet to completely acclimate to this cold. And this week is especially challenging. We have had temperatures in the single digits with below-zero degree wind chills. Some people love it. But I suffer through, dreaming of the days when the hyacinths and daffodils erupt through the soil giving a promise of more pleasant days to come.

But right now. It’s just cold.

Yesterday we ventured out to a local farm to stock up on meat and eggs. Their store was unheated. Sigh. Well, they did have one space-heater but it scarcely made a dent in the frigid air. The redundant meat freezers seemed almost comical. But it occurred to us the refrigerators were indispensable for keeping the eggs WARMER than the freezing room!

The grass-fed brisket, homemade pork breakfast sausage, ground venison and farm-fresh (not frozen) eggs were procured – QUICKLY – and we were on our way back to the relative warmth of our home. (Shout out to Ugg boots for improving my quality of life in the winter immeasurably!)

Now on to those eggs….

Eggs, prosciutto, portobello mushroom caps

Did you know you can bake eggs in a portobello mushroom cap? Well, you can. It’s a little challenging because, depending on the shape of the cap, you might experience a mishap of an escaping egg. They can slide off the mushroom if you aren’t careful. But I have confidence we can do this thing.

Here’s how I did it.

Baked Eggs in Portobello Mushroom Caps

Ingredients

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

Instructions

  1. 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.
  2. Rub a little bit of olive oil on the outside of the mushroom to help it cook and keep it from sticking to the pan. Arrange the caps on a baking sheet.
  3. Place one slice of prosciutto inside the mushroom cap.Portobello Mushrooms with Prosciutto
  4. Crack each egg into a small bowl and then carefully slide it onto a prosciutto-filled mushroom cap.Paleo Baked Eggs
  5. Sprinkle with black pepper and fresh herbs of choice – I used parsley but thyme would be great as well. (The prosciutto is salty so I don’t recommend adding more.)
  6. 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.

I hope you like this paleo baked eggs breakfast recipe.

Paleo Baked Eggs

Here’s hoping your eggs stay firmly in place on their mushroom caps and you stay warm in the winter.

Thanks for stopping by!

For more paleo and primal breakfast recipes and ideas check here.

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16 thoughts on “Baked Eggs in Prosciutto-Filled Portobello Mushroom Caps

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  3. I have just discovered your site through a post on Facebook. I have been eating Paleo food on & off for some time, but never seem to be organised enough to remain strict. Looking through your recipies is inspirational, they look amazing and will definitely be tried in this household. Thank you for sharing your ideas and knowledge. Louise (Australia)

    • Hi Louise, Welcome to my site. I’m so glad you found us! Thank you so much for the compliments. I have trouble with organization myself so I understand how that can be an impediment. I think the more recipes we get in our repertoire the easier it gets. Best wishes to you.
      -Lea

  4. I made these two nights ago, delish. Thanks. What is the best way to store and reheat for later? My leftovers were chewy.

  5. I made these this morning with fresh thyme and they are so delicious, something very special happens when you bake prosciutto!!

    Wonderful site here, thank you for sharing your recipes :)

  6. I just found your website and it is amazing! I to am a Believer and have been so encouraged reading your posts. I am new to Paleo and recently started Crossfit. I was wondering if there is a good list of paleo/non-paleo foods. Not quite ready for primal but getting there. Are pomegranates allowed on paleo?

  7. I have been sharing (with credit) your pretty frittata with my Post 30 Paleo fb friends. Your photos and lovely produce just jump off the page. Go You!!! Love from Sydney (Australia) xxxx

  8. Hi
    I was browsing the web and I hit your recipe. Not only does it look delicious but it is delicious. I made it yesterday and everyone loved it. You should hook your recipes up on Pinterest so even more people can love your recipes.

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