When you find an oversized Portobello mushroom it deserves to be baked with an egg inside.Do not overcomplicate the flavours with indian spices or Cajun mixes. Keep it as simple as possible!
My egg obsession continued after my breakfast number one with breakfast Two. Same passenger different vehicle! My egg discovery has led me to understand that there is very little egg doesn’t work with! The only complication in this dish is that you need to own a oven.If that’s ticked off then the dish in itself is so simple that a five-year old could make it!
Its simple—Break egg in mushroom–>Bake Mushroom!
For all its simplicity the flavours are very different from the Egg Avocado Tower I ate before this.At the time of baking the mushroom oozes out its own juices which mix with the egg whites before setting giving this dish a whole different eggilicious personality.The wet earth mushroom flavours amalgamate with the pristiness of the egg whites to give a creamy earthy flavour very unique to this dish.
On a different note , there is a lot of new discussion on the goodness of egg yolk and how many eggs one can consume on a given day.As per whole 30 guidelines you should consume palm sized protein every meal which translates to 3 eggs at a meal. They also say we can have up to 5 eggs a day.I am personally not ready to commit to this large number of eggs because the researchers are always changing their statistics. A year back egg caused cholesterol and there was a clear connection between egg yolks and cholesterol. Now the American diet regulations have removed eggs from the “Cholesterol” causing foods.Some articles offer very convincing reasons for eating a whole lot of eggs and some of them are down right scathing towards that small little egg white. The only thing we can do is be cautious and define our own limits and my limits are three eggs a day.
Oh and the talk of organic free range eggs is so vast that I don’t wish to go into it simply because I don’t possess the wherewithal to get good eggs.Suffice it to say I know parents who prefer growing eggs at their own house instead of giving hormone ridden preservative shot brown coloured eggs to their growing kids.
I try to buy organic brown eggs when possible but have found the brown coloured eggs to be rotten at times.I bought my Portobello mushrooms from Namdhari’s. If you havent visited a namdhari store till now I strongly suggest you do.They have the most amazing fresh veggies section.You always find very good home-grown cheeses there at decent price. It’s a great place for organic alternative grains and spices too.
Serves: 1 serving
- Portobello Mushroom-Large
- Salt to taste
- Chilli Flakes
- Olive Oil
- Wash and dry the mushroom .Brush with oil.
- Bake for 5 minutes in oven preheated at 180 degrees.
- Break the egg carefully in the mushroom.Bake for 15-18 minutes at 180 degrees
- Season with salt and chilli flakes