YieldsServes 2Total Time30 mins
AuthorAngela Brassinga

A hearty, savory classic that never, ever falls out of favor.

How to Make It

Step 1
1

Preheat oven to 425°. Lightly coat a 7-by 11-in. pan with extra-virgin olive oil. Add mushrooms, brush all over with extra-virgin olive oil, sprinkle with salt and pepper, and bake hollow side up until browned and tender, about 10 minutes.

Step 2
2

Pour off any accumulated juices from mushrooms, then sprinkle with Parmesan cheese.

Step 3
3

Crack 1 egg into each mushroom and bake until eggs have set and yolks are still runny, 10 to 15 minutes.

Step 4
4

Lightly brush olive oil over mushrooms and eggs. Season with salt and pepper to taste, along with lemon zest and parsley.

Ingredients

 About 3 tablespoons extra-virgin olive oil, divided
 2 large Portobello mushrooms, gills scraped out
 Kosher salt and freshly ground pepper
 2 teaspoons grated Parmesan cheese
 2 medium eggs
 1/2 teaspoon lemon zest
 2 teaspoons finely chopped flat-leaf parsley

Directions

Step 1
1

Preheat oven to 425°. Lightly coat a 7-by 11-in. pan with extra-virgin olive oil. Add mushrooms, brush all over with extra-virgin olive oil, sprinkle with salt and pepper, and bake hollow side up until browned and tender, about 10 minutes.

Step 2
2

Pour off any accumulated juices from mushrooms, then sprinkle with Parmesan cheese.

Step 3
3

Crack 1 egg into each mushroom and bake until eggs have set and yolks are still runny, 10 to 15 minutes.

Step 4
4

Lightly brush olive oil over mushrooms and eggs. Season with salt and pepper to taste, along with lemon zest and parsley.

Eggs Baked in Portobello Mushrooms