The dish doesn’t require too many preparations – once you have all the ingredients at hand, it is quick to assemble and easy to serve. It is low on carbs, so it’s perfect for those on a low-carb or gluten-free diet.
For the Pesto layer, I have used my recipe for Herbs, Almonds and Citrus zest Pesto, but you can use any other Pesto you prefer. Note that my Pesto does not contain cheese, therefore I’ve used more cheese on top. If your Pesto contains cheese, decrease the amount of the Gruyere cheese to 1/3 cup.
Poaching eggs takes a bit of practice, but it’s really not as hard as it may sound. If you’re still not convinced, you can always use a sunny-side or over-easy fried egg instead.
Prep time: 15 minutes
Baking time: 15 minutes
Poaching time: 4 minutes
For the mushrooms:
2 large Portobello caps
2 Tbs white wine
½ cup prepared Pesto, preferably homemade. (Click HERE for a recipe)
4 slices of good quality thinly sliced Prosciutto
½ cup coarsely ground aged Gruyere cheese
For the poached eggs:
2 XL eggs, as fresh as possible, at room temperature
1 tsp vinegar
1. Preheat the oven to 400F (205C). Line a baking tray with baking paper.
2. Place the mushrooms on a work surface, leg side up, and gently remove the leg. With a spoon, remove the dark inner layer. With a small, sharp knife, make a few shallow cuts in thicker part of the mushroom, making sure not to cut all the way through. (This will help cook the mushrooms evenly).
3. Sprinkle 1 Tbs white wine in each cap. Fill each cap with ¼ cup prepared Pesto. Top with 2 slices of Prosciutto in each cap and finish with a layer of grated cheese.
4. Place in the oven and bake for about 15 minutes, until the cheese is golden.
5. Meanwhile, prepare the poached eggs: Break the eggs into two small bowls. Fill a medium pot with water up to ¾ of its’ height and add the vinegar. Bring to a boil and lower the heat to a gentle simmer.
Swirl the water with a large spoon, to create whirlpool. (This helps keep the egg’s shape). Hold a bowl with an egg as close to the simmering water as possible, and drop the egg into the whirlpool. With a wooden spoon, gently move the egg, so it doesn’t stick to the bottom. Poach for 4 minutes.
Lift the poached egg gently, with a slotted spoon or a small sieve. Place on a paper towel to absorb access water. Repeat with the second egg.
6. Place the baked mushrooms on serving plates, add the poached eggs on top and serve.