Baked Eggs in Prosciutto-Filled Portobello Mushroom Caps

Name: Baked Eggs in Prosciutto-Filled Portobello Mushroom Caps
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: varies
Cuisine: Paleo
Ingredients: farm fresh eggs; portobello mushroom caps; slices of prosciutto; black pepper; fresh parsley or thyme; a little olive oil

By Lea On 01.27.13 · 36 Comments · In Breakfast, Recipes, Strictly Paleo, The Paleo Diet

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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….

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

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.
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.
Place one slice of prosciutto inside the mushroom cap.
Crack each egg into a small bowl and then carefully slide it onto a prosciutto-filled mushroom cap.
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.)
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.

Baked Eggs in Prosciutto-Filled Portobello Mushroom Caps Recipe