A little challenging to get ready but fun recipe for weekend breakfast. But surely this recipe makes a greatly tasting breakfast dish for whole family.
Yield: 2 servings
Preparation Time: 10 minutes
Cooking Time: 20-30 minutes
Ingredients:
4 large Portobello mushrooms, stemmed, scrapped the gills and wiped clean
4 prosciutto slices
Freshly ground black pepper, to taste
4 organic eggs
2 tablespoons fresh parsley, chopped finely
Directions:
Preheat the oven to 375 degrees F. Lightly, grease a baking dish.
Arrange a prosciutto slice in each egg.
In a smaller, bowl, break an egg and after that carefully transfer into mushroom cap.
Repeat with remaining eggs.
Sprinkle with black pepper and parsley.
Bake for around 20-half an hour or till desired doneness.
Nutritional Information per Serving:
Calories: 442, Fat: 14g, Carbohydrates: 25g, Fiber: 7g, Protein: 33g
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