Layers of tasty ingredients, baked in a large mushroom cap and topped with a poached egg – what can be better for a weekend brunch?
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.
Makes: 2
Prep time: 15 minutes
Baking time: 15 minutes
Poaching time: 4 minutes
Ingredients:
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.
LOVE this type of recipe!
flavorful and light, nice for lunch or brunch… hey, I can even have it for dinner and be happy!
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Thank you Sally. You’re right, it also makes a lovely dinner. 🙂
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This looks absolutely breathtaking. The glistening bright yellow of the yolk, the deep green of the pesto and the earthiness of the Portobello – you have knocked it out of the park! Definitely going to give these a try. Yesterday at the market I noticed how big and beautiful the Portobello mushrooms were – knew I needed to do something special, and now I know what. Thank you. Must share with my sister (who raises laying hens).
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Thank you for your beautiful description! 🙂
I too was captured by the lovely mushrooms, and that’s the result…
I hope you and your sister will enjoy the recipe. I’m sure her eggs are going to be so much better – can’t get any fresher than that! 🙂
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What a great idea to top the portobello mushroom in that way. Love it!
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Thank you Fida. I’m glad to hear you liked the recipe. 🙂
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This is my kind of meal, Ronit! Never thought to use a mushroom cap as the base…so perfect for low carb dining. I finally figure out the “whirpool” method of poaching eggs recently and it REALLY does work…what a difference it made in keeping the whites intact. Do you make the poached eggs one at a time? That’s all I’ve attempted so far. Or, can multiple eggs be poached successfully with a wide/deep pan?
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Thank you Nancy! 🙂
I usually poach more than one egg (at times even up to 10-15 on each “round”… ), but I think that for most people it’s not as easy, so it’s best to stick to one at a time, especially when preparing a small amount.
If you want to poach more than one egg, use a wider pot, and add the eggs as far apart as you can.
If you’re poaching 4-6 eggs, by the time you add the last one, the first one is most likely ready – so it’s important to keep in mind which one went down first… 🙂
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Thanks for your input, Ronit… I think I’ll attempt no more than 2 at a time until I master the process! 🙂
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Reblogged this on Afoodcionado and commented:
I LOVE Egg.
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Ronit! what a great recipe ! I love portabellos and eggs. Am going to surely try this one!
Thanks for sharing.
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Thank you Sandhya! 🙂
I hope you’ll enjoy the results. I’ll be happy to hear your comments. 🙂
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I am sure I will love it Ronit! Will let you know when I make them. Away from home right now helping my dad recuperate.
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Best wishes for health and speedy recuperation. 🙂
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Thank you so much Ronit! Sincerely appreciate that sweet gesture.
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This looks and sounds totally delicious. Haven’t poached an egg in at least a year – mine invariably come out slightly underdone. Will have to try again!
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Thank you Varina! 🙂
Underdone poached eggs are still better than overdone, at least for me… 😀
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It looks insanely good!! It would be perfect for a special occasion lunch! 🙂
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Thank you Yana! 🙂
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Wow! 🙂
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Thank you! 🙂
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oh….this looks delicious!!!
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Thank you Maiu! 🙂
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I will come to eat it with you.
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You’ll be most welcomed! 🙂
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Nice LC idea!
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Thank you Jeanne! 🙂
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Have some mercy Ronit! It’s like 11 pm here and I’m thinking that I can’t wait for my lunch tomorrow- I’m at home so no excuses for not to make THIS!! 😀
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LOL
Thank you Marta!
With all the wonderful things you cook, I’m quite sure you did not go to bed hungry! But it is a great compliment. 🙂
Looking forward to hearing about your version. 🙂
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oh boy–not even sure where to start. So many good flavors here. And that egg takes it waaaaay over the top. Thinking I need to go and lie down now 😉 Thanks for putting this out there!
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Thank you Liz – so nice to hear! 🙂
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Mouthwatering brunch! The base of mushroom cap and the roof of egg and the juicy ingredients in between. Delicious.
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Thank you! 🙂
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What a great combination, I’d like it very much for a weekend breakfast / brunch. N xx
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Thank you! It does make a very nice brunch! 🙂
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SImply damn delicious!!!
my sister used to stuffed mushrooms caps this way once we were kids, thanks for bring back my memory my friend…..
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Thank you Dedy!. I’m glad it brought back nice memories. 🙂
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My ideal brunch!!! I would ask just for a slice of bread and a good tea!
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Of course! 🙂 I just need to find the way to deliver… 🙂
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I’m out of the kitchen for 10 weeks in plaster as the insertion of 5 or 6 titanium plates and screws in my foot settles. I’m also allergic to mushrooms but this looks like the perfect treat for Himself who isn’t,and who loves a mushroom treat now and again.
I’ve seen recipes for stuffed mushrooms before but not with a poached egg on top, the addition of which I think takes quite a few recipes to the next level.
Not only that, but it’s visually appealing too, which can not always be said for cooked mushroom dishes. A winner for mushroom lovers!
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Thank you! I’m glad to hear. 🙂
I hope you’ll enjoy the results and I’ll be happy to hear your comments.
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These are almost too cute to eat. Almost. Thanks for sharing 🙂
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Thank you! 🙂
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How did I miss this one… I’m ‘all over this’ !! Delicious and good for you, what’s not to like!!??
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Thank you Cecile! 🙂
It has become a favorite – so easy to assemble.
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Bookmarked! My mouth is watering looking at this.
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Thank you! 🙂 I hope you’ll enjoy the results. I’ll be happy to hear your comments. 🙂
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These look seriously yummy, great combination of flavors! I am definitely trying it next weekend.
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Thank you Liz. I hope you’ll enjoy the results. I’ll be happy to hear your thoughts. 🙂
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