It's 2015 and I'm sure most people including myself, made new year resolutions for a healthy lifestyle. After an early morning yoga session and an hour long of aromatherapy massage, I needed something that was healthy and energy boosting for brunch. I made this easy to follow, spicy brunch of baked eggs in mushroom with chickpeas. Enjoy.
3 large washed and cleaned portobello mushrooms de-hulled
3 medium eggs cracked whole into a bowl
1 tablespoon of chopped parsley
1 finely diced small shallot
Finely dice the hull removed earlier from the mushrooms
Salt and pepper to taste
Pre- heat your oven to 175*c
Place your de-hulled mushrooms into an oven proof dish
Using a spoon, scoop the yolks into each mushroom as below leaving the egg white
Add your parsley, pepper, diced hulled mushroom,salt and shallots to the egg white.
Whisk the egg whites and ingredients till well mixed
Using your spoon, scoop the egg white mixture evenly into the mushrooms, taking care not to spill it.
If you're left with some egg whites, refrigerate and use for your breakfast the next day.
Place the mushroom in the oven and bake for about 8 minutes or until you can see the egg white setting. If you prefer your eggs well done, then bake for about 12 minutes.
Serve with salad or in my case a spicy chickpea mix. Recipe for the chickpea mix will be next on my blog.
All photos are by the owner of this blog.